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This cozy, creamy corn bake is that sweet side everyone attacks at family get-togethers. It's comforting, rich, and mixes sweet buttery flavors I loved as a kid. Best of all, you're looking at super simple, cheap ingredients—no cooking tricks or fancy steps needed.
That first time I made it for Friendsgiving, it vanished fast—way before anything else. Now, my family nags for seconds and there’s never any left the next day.
Dreamy Ingredients
- Jiffy corn muffin mix: makes everything super easy. Pick a box that looks bright yellow for freshness.
- Kosher salt: brightens all the flavors. If using table salt, remember to use a bit less.
- Granulated sugar: sweetens things up. Use more or less to match your taste.
- Sour cream: gives it a little zing and makes it extra velvety. Go for the full fat version if you can.
- Creamed corn: helps everything turn creamy. Short ingredient lists are best.
- Whole kernel corn: you want those juicy bites. Look for plump golden kernels.
- Butter: adds a buttery depth and helps everything stay moist. High-quality is best.
Simple How-To Steps
- Chill and Slice:
- Let the bake cool for a few minutes on the counter. This keeps it from falling apart so you can slice easily. Serve while it’s warm for that perfect creamy bite.
- Oven Time:
- Smooth the surface and pop the pan in at 350. Bake thirty-five to forty minutes. You want edges with a golden hint that just start to pull from the sides. Wiggle it—center should look just barely firm, not wobbly.
- Mix Cornbread In:
- Dump the corn muffin mix on top last. Stir with a spatula until everything blends. Don’t leave streaks of dry mix hiding!
- Add in Dairy and Sweets:
- Mix in the sour cream, then sprinkle on the salt and sugar. Spread it out so you don’t get pockets of flavor.
- Toss In Corn Next:
- Pour in creamed corn first (don’t drain), then add the drained kernels. They just go right on top of the melted butter.
- Melt Butter to Start:
- Microwave your butter in the pan so it's just melted. Swirl it around so it coats the whole bottom and sides—keeps things from sticking and adds flavor.
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Good to Know
- Doubles easily to feed more friends
- Stuck with leftovers? Freezes and warms up without a hitch
- Switch it up for allergies or different flavors—no problem
Jiffy mix is the little helper that puts it all together. Takes me back to family gatherings where this always appeared, and everyone swore their version was original. The edge bites were my favorite—extra crispy and golden and super buttery.
Leftover Tips
Wait until it cools before covering and popping in the fridge. Keeps tasty for about four days. Warm leftovers with foil or a damp paper towel to keep it from drying out—microwave or oven both work. For freezing, wrap tight and use within a month. Defrost in the fridge overnight.
Swap Ideas
No sour cream? Plain Greek yogurt’s a great backup. For gluten free, switch to a gluten free cornbread mix. Need it dairy free? Use nondairy butter and sour cream swaps—they’ll work just fine.
Serving Up
Goes great with anything grilled or oven-roasted. Try it with turkey, ham, or roasted chicken. For brunch, top with a fried egg or scoop over chili. Toss on some crispy bacon or chopped chives for a fancy touch right before you dig in.
Recipe Questions & Answers
- → Can I make this ahead for a holiday meal?
You definitely can. Go ahead and bake it, let it cool down, then pop it in the fridge covered. When you’re ready to eat, reheat in the oven and it’ll taste fresh and yummy.
- → What’s the best way to achieve a custardy texture?
Don’t use eggs if you like that super soft, custardy middle. Stop baking when the center feels barely set and a bit jiggly for best results.
- → Can I use homemade cornbread mix instead of Jiffy?
Sure! Use your favorite combo of dry ingredients as long as the amounts match. It'll taste just as awesome and keep that classic texture.
- → How do I make it less sweet?
Just skip or lower the sugar. Want it savory? Go for more cheese, diced jalapeños, or even chopped green onion to balance things out.
- → Is it possible to make this vegan or dairy-free?
Swap in your favorite plant-based butter, dairy-free sour cream, and vegan corn muffin mix. If you need to, purée corn with some plant milk instead of canned creamed corn.