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A corn casserole with a deeply golden, rough-textured panko breadcrumb topping in a white ceramic dish on a wooden table, with a large serving spoon resting on the side.
Stroller Envy

Crusty-Topped Jiffy Corn Casserole with Panko

A soft corn casserole under a buttery Parmesan-panko crust.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 side servings
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Corn Muffin Mix one box; dry mix only
  • 15.25 oz canned whole-kernel corn drained well
  • 14.75 oz canned cream-style corn undrained
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon butter for dish
  • 3/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 tablespoons unsalted butter melted, for topping

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. Whisk eggs, sour cream and 1/2 cup melted butter.
  2. Stir in drained whole corn and undrained cream-style corn. Fold in dry muffin mix and spread in dish. Mix panko, Parmesan and remaining 2 tablespoons melted butter; scatter over batter immediately before baking.
  3. Bake 45–55 minutes, until center is set and 165°F. Tent loosely with foil if crumbs brown before center is done. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer.
Serving size: 1/10 of the recipe.
For make-ahead, bake first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before baking rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.