Description
A creamy and comforting Jiffy Corn Casserole made with whole kernel and creamed corn, blended with sour cream, melted butter, and Jiffy Corn Muffin Mix, then baked to golden perfection. This easy-to-make side dish takes less than an hour and serves as a perfect addition to any meal.
Ingredients
Scale
Main 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 Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish to prevent sticking and ensure easy serving.
- Combine Wet Ingredients: In a large bowl, whisk together the drained whole-kernel corn, creamed corn, sour cream (or plain Greek yogurt), melted butter, and the large egg until well combined and smooth.
- Add Corn Muffin Mix: Stir in the Jiffy Corn Muffin Mix gently until all ingredients are fully incorporated, creating a thick and creamy batter.
- Transfer to Baking Dish: Pour the batter evenly into the prepared baking dish, spreading it out for even cooking.
- Bake the Casserole: Place the dish in the preheated oven and bake for 50 to 55 minutes. Bake until the top is golden brown and a toothpick inserted in the center comes out clean.
- Rest Before Serving: Remove the casserole from the oven and let it sit for at least 10 minutes to set, which makes it easier to cut and serve.
Notes
- Use plain Greek yogurt as a healthy substitute for sour cream to reduce fat.
- Make sure to drain the whole-kernel corn well to avoid excess moisture in the casserole.
- For a richer taste, you can add shredded cheddar cheese on top before baking.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
- This dish pairs well with barbecue, roasted meats, or as a hearty side for holiday meals.
