Jiffy Corn Casserole
A cozy, easy, and delicious corn casserole that combines Jiffy corn muffin mix, corn, and creamy ingredients for a comforting side dish.
Ingredients
Casserole Base
- 1 box Jiffy corn muffin mix The classic base for this recipe.
- 1 can canned whole kernel corn Drained for texture.
- 1 can creamed corn Adds creaminess and sweetness.
- 1 cup sour cream Adds tang and richness.
- 1/2 cup melted butter Enhances flavor.
- 2 large eggs Helps thicken and set the casserole.
Instructions
Preparation
- Preheat your oven to 350 degrees F and grease a 9 by 13 baking dish.
- In a big bowl, whisk together the eggs, sour cream, and melted butter until smooth.
- Stir in the drained whole kernel corn and creamed corn until well combined.
- Gently stir in the Jiffy corn muffin mix until there are no dry streaks; do not overmix.
Baking
- Pour the mixture into the greased baking dish and bake for 45 to 55 minutes, until the top is golden and the center is set.
- Allow to rest for 10 minutes before serving.
Notes
For a buttery top, brush melted butter on the casserole in the last 10 minutes of baking. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.