This easy corn casserole is made with jiffy cornbread mix, creamed corn, sweet canned corn, sour cream and butter to make a delicious side dish. It is a perfect idea for family dinner and many other occasions such as a potluck side dish, BBQ side dish, and a comfort casserole for funeral food or sympathy meals.
In a large bowl combine Jiffy corn muffin mix, 1 can of drained whole kernel corn, 1 can of cream corn, and 1 cup of sour cream.
Add melted butter or margarine and mix well.
Pour into a greased 9x13 baking dish.
Bake at 350°F for 45 to 50 minutes until light golden and set. Inside should be moist.
Remove from oven.
Serve and enjoy.
Refrigerate leftovers for up to 7 days. You can reheat leftovers in the microwave for about 30 seconds to 1 minute for a single serving. You can also freeze baked casserole for up to 3 months. A frozen whole corn casserole reheats best if thawed in the refrigerator overnight before reheating in the oven. Cover with aluminum foil to retain moisture while reheating. Frozen single servings can be reheated in the microwave with or without thawing first.It is easy to carry the casserole in an insulated carrier. Whether you are going to a potluck, BBQ, or taking food for a friend or grieving family it will stay warm and be ready to serve!Try one of our variations for corn casserole without butter or Mexican Street Corn. For gluten-free substitute Jiffy Corn Muffin Mix with Bob's Red Mill Gluten Free Cornbread Mix or King Arthur Gluten Free Cornbread Mix. Measure 1 1/2 cups of mix to equal amount in 8.5 oz. box of Jiffy Corn Muffin Mix.For vegetarian substitute Jiffy Corn Muffin Mix with Jiffy Vegetarian Corn Muffin Mix 8.5 oz. box.For low calorie use fat free sour cream and omit butter. Texture will be more like cornbread instead of cream, but it is delicious and healthy!Recipe contains affiliate links. See our affiliate policy at Food and Life Path.Nutritional analysis is an estimate and will vary according to products used.