Description
This Jiffy Corn Casserole is a creamy, savory side dish perfect for family dinners or holiday gatherings. Made with whole-kernel and creamed corn combined with sour cream, melted butter, and Jiffy corn muffin mix, it bakes to a golden-brown, comforting casserole that’s both easy and delicious.
Ingredients
Scale
Ingredients
- 15 ounces canned whole-kernel corn, drained (1 can)
- 15 ounces canned creamed corn (1 can)
- 1 cup sour cream or plain Greek yogurt
- ½ cup unsalted butter, melted (1 stick)
- 1 large egg
- 8.5 ounces Jiffy Corn Muffin Mix (1 box)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly to prevent sticking and to ensure even cooking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the drained whole-kernel corn, creamed corn, sour cream (or Greek yogurt), melted butter, and egg until fully combined and smooth.
- Add Dry Mix: Stir the Jiffy Corn Muffin Mix into the wet ingredients gently but thoroughly, making sure the batter is evenly combined without overmixing.
- Bake the Casserole: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 50 to 55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Rest Before Serving: Once baked, allow the casserole to rest for at least 10 minutes so it can set properly, making it easier to cut and serve.
Notes
- This casserole can be served warm or at room temperature.
- For a tangier flavor, use plain Greek yogurt instead of sour cream.
- You can add shredded cheese or diced jalapeños for extra flavor and texture.
- Be careful not to overmix the batter to maintain a light texture.
- Use an 8×8-inch baking dish for the best thickness and even cooking.
