Picture this: a creamy, golden, slightly crispy corn casserole that practically makes itself while you binge Netflix. No oven babysitting, no fancy skills, just dump-and-go magic. This Jiffy corn casserole in a Crock Pot is the ultimate hack for potlucks, holidays, or “I forgot to cook” emergencies.
It’s like cornbread and creamed corn had a baby, and that baby won over your entire family. Why spend hours cooking when your slow cooker can do the work? Trust us, this dish disappears faster than your motivation to meal prep.
What Makes This Recipe So Good
First, it’s stupidly easy.
Five minutes of prep, and your Crock Pot handles the rest. Second, the texture is unreal—creamy in the middle, slightly crispy on top, with that nostalgic Jiffy cornbread flavor. Third, it’s versatile.
Serve it as a side, eat it as a main (no judgment), or add extras like cheese or jalapeños to level it up. Plus, it’s cheap. A few pantry staples, and you’ve got a crowd-pleaser that costs less than a fancy coffee.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can (15 oz) cream-style corn
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- ½ cup melted butter
- 1 cup shredded cheddar cheese (optional but highly recommended)
- 1 egg (because binding things is important, unlike your ex’s promises)
Step-by-Step Instructions
- Grease your Crock Pot. Unless you enjoy scrubbing baked-on corn for hours, take 10 seconds to spray it with nonstick cooking spray.
- Mix everything. Dump the Jiffy mix, both corns, sour cream, melted butter, egg, and cheese (if using) into a bowl.
Stir until just combined—no need to overthink it.
- Cook it low and slow. Pour the batter into the Crock Pot, cover, and cook on HIGH for 2-3 hours or LOW for 4-5 hours. It’s done when the edges are golden and the center is set.
- Let it rest. Turn off the heat and let it sit for 10 minutes. This prevents it from collapsing like your willpower at a buffet.
- Serve and devour. Scoop it out, watch it disappear, and accept compliments like the kitchen hero you are.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven (for crispiness). You can also freeze it for up to 2 months, but the texture might get slightly mushier. Pro tip: If you’re meal prepping, portion it before freezing for easy single servings.
Benefits of This Recipe
This isn’t just food—it’s a life upgrade.
It’s perfect for busy weeknights, lazy Sundays, or when you need to feed a crowd without stress. It’s also a great way to use up pantry staples, and kids and picky eaters love it. Plus, it’s customizable (add bacon, herbs, or hot sauce if you’re feeling fancy).
And let’s be real, anything that lets you avoid the oven during summer is a win.
Common Mistakes to Avoid
- Overmixing the batter. Stir until just combined—lumps are fine. Overmixing = tough casserole.
- Forgetting to grease the Crock Pot. Unless you enjoy playing archaeologist with your dinner.
- Peeking too often. Every time you lift the lid, you add 15 minutes to the cook time. Patience, grasshopper.
- Using frozen corn without thawing. It’ll mess with the cooking time and texture.
Drain your canned corn, too.
Alternatives
No Jiffy mix? Use 1 cup cornmeal + ½ cup flour + 1 tbsp sugar + 1 tsp baking powder as a substitute. Out of sour cream?
Greek yogurt works. Want more crunch? Add diced bell peppers or onions.
For a spicy kick, toss in chopped jalapeños or a dash of hot sauce. Vegetarians, skip the cheese or use a plant-based alternative. The world is your corn-filled oyster.
FAQ
Can I make this in the oven instead?
Yes!
Bake at 375°F in a greased dish for 35-45 minutes. Check for doneness with a toothpick.
Why is my casserole mushy?
You probably undercooked it or added too much liquid. Next time, cook longer or drain the canned corn extra well.
Can I double the recipe?
Absolutely, but you’ll need a 6-quart or larger Crock Pot.
Cooking time might increase by 30-60 minutes.
Is this gluten-free?
Nope, Jiffy mix contains wheat. Use a GF cornbread mix if needed.
Can I prep this ahead?
Mix the batter, store it in the fridge overnight, and cook it the next day. Easy peasy.
Final Thoughts
This Jiffy corn casserole in a Crock Pot is the definition of “minimum effort, maximum reward.” It’s cheap, easy, and universally loved—like the culinary version of a viral cat video.
Make it once, and it’ll become your go-to for every occasion. Or just for Tuesdays. No one’s judging.