Easy Jiffy Corn Casserole
A simple, comforting baked corn casserole using Jiffy mix, perfect for potlucks and holiday meals.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8.5 ounce) package Jiffy Corn Muffin Mix
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly 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, melted butter, and beaten eggs. Mix until just combined. Do not overmix.
- Pour the batter evenly into the prepared baking dish.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 5 to 10 minutes before serving.
Notes
- For a cheesy version, stir 1 cup of shredded cheddar cheese into the batter before baking.
- You can substitute plain yogurt for the sour cream if desired.
- This casserole freezes well after baking. Cool completely, wrap tightly, and freeze for up to three months. Reheat in the oven at 350 degrees Fahrenheit until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 12
- Sodium: 450
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
- Cholesterol: 65
Find it online: https://tastytribune.com/easy-jiffy-corn-casserole-recipe/