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Jiffy Corn Casserole

Jiffy Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • Salt and pepper, to taste

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish. In a large bowl, whisk together the melted butter, sour cream, eggs, salt, and pepper until smooth.
  2. Fold in the Jiffy mix, drained whole corn, and creamed corn until just combined.
  3. Pour the batter into the prepared dish, spread evenly, and bake for 45 to 50 minutes, until golden and set in the center.
  4. Let the casserole cool for 5 minutes, then scoop and serve warm.

Notes

If you like a little extra color on top, switch the oven to broil for the last 2 minutes, but keep a close eye so the crust doesn’t burn. For a crispier edge, use a dark metal or glass baking dish.