Description
This Easy Jiffy Corn Casserole turns a simple box of corn muffin mix into a creamy, comforting bake with a sweet and savory blend of whole kernel and creamed corn—perfect for family dinners or potlucks.
Ingredients
1 box (8.5 oz) Jiffy corn muffin mix
½ cup unsalted butter, melted
1 cup sour cream (8 oz)
1 can whole kernel corn, drained (15.25 oz)
1 can creamed corn (15.25 oz)
2 large eggs
Instructions
- Preheat oven to 350°F (175°C). Drain the whole kernel corn thoroughly.
- In a large bowl, beat the eggs slightly with a fork. Add melted butter and sour cream, whisking until smooth. Stir in both cans of corn until evenly combined.
- Pour the corn muffin mix into the bowl and stir until thoroughly blended with no lumps.
- Butter an 8×8 inch baking dish. Transfer the mixture into the dish and spread evenly.
- Bake uncovered for 45 minutes, or until the top is golden, edges crack slightly, and the center is set without wobbling.
- Let the casserole rest briefly before serving warm as a side dish or snack.
Notes
- For a spicy twist, stir in ½ tsp chili powder or diced jalapeños.
- Mix in 1 cup shredded cheddar cheese before baking for a cheesy corn bake.
- Fold in chopped green onions or cilantro for freshness.
- For extra richness, replace sour cream with 8 oz softened cream cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
