Jiffy Corn Casserole
A simple, classic 6-ingredient corn casserole perfect for holidays and potlucks.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8.5 ounce) package Jiffy Corn Muffin Mix
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) creamed corn
- 1 cup sour cream
- 2 large eggs, beaten
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, creamed corn, sour cream, beaten eggs, and melted butter.
- Stir until all ingredients are well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 40-50 minutes, or until the casserole is golden brown and a toothpick inserted into the center comes out clean.
- Let it cool slightly before serving.
Notes
- This casserole can be assembled ahead of time and refrigerated. Bake when ready to serve.
- To reheat, cover the casserole with foil and bake at 300°F (150°C) for 20-30 minutes, or until heated through.
- For a slightly sweeter casserole, you can add 1-2 tablespoons of sugar to the batter.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Find it online: https://mdlatdmm.com/jiffy-corn-casserole-recipe/