Jiffy Corn Casserole
Jiffy Corn Casserole is a rich and creamy side dish that pairs perfectly with almost any entree or holiday meal. Easy to make with minimal effort and 5 minutes of prep time but bakes with maximum taste and texture.
Servings: 9
Calories: 332kcal
Ingredients
- 8 ounces container of sour cream
- 8 tablespoons (½ cup) salted sweet cream butter melted
- 2 large eggs beaten
- 8.5 ounces Jiffy corn muffin mix
- 14.75 ounces can cream style corn un-drained (your favorite brand)
- 14.5 ounces can golden sweet whole kernel corn drained (your favorite brand)
Instructions
- Preheat the oven to 350°F. Generously spray a 9x9-inch baking dish with baker's spray. (I used Baker's Joy, but you can use a generic version) Set it aside.
- Add the sour cream, melted butter, and eggs to a medium-sized mixing bowl. Whisk to combine.
- Stir in the corn muffin mix, undrained cream corn, and the drained whole kernel corn. Stir just until incorporated.
- Evenly spread the mixture into the prepared baking dish. Bake For 50-55 minutes until golden brown. Serve while hot.
Notes
Servings: 9 - ½ cup servings
Storage:
- To Store: Store any leftovers covered in the refrigerator for up to 3 days.
- To Freeze: You can freeze the casserole for up to 3 months. Allow the casserole to thaw overnight in the refrigerator before reheating and serving.
- To Reheat: Cover with foil and reheat in the oven just until warmed through, about 15-20 minutes.
- You can substitute unsalted butter for the salted sweet cream, but the salted sweet cream butter just adds a bit of extra creamy flavor.
- Bring the sour cream and eggs to room temperature before stirring together the ingredients. This will help everything combine easily.
Nutrition
Calories: 332kcal | Carbohydrates: 34g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 516mg | Potassium: 193mg | Fiber: 2g | Sugar: 8g | Vitamin A: 586IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg