Jiffy Corn Casserole
This Jiffy Corn Casserole is a delightful and easy dish made with corn kernels and Jiffy mix, perfect for gatherings.
Equipment
- oven
- Baking Dish
- microwave
- Mixing Bowl
Ingredients
Base
- 1 stick unsalted butter melted
- 1 15-ounce can corn kernels drained
- 8 ounces sour cream 1 cup
- 2 large eggs
- 1 15-ounce can creamed corn
- 1 8.5-ounce box Jiffy corn muffin mix
Coating
- cooking spray or butter for the baking dish
Instructions
Preparation
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
- Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels.
- Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.
- Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.
Notes
Casserole can be baked up to 2 days in advance. Cool completely, then cover and refrigerate. Reheat in the oven at 300°F until warm, 10 to 15 minutes. Leftovers can be refrigerated in an airtight container for up to 4 days.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg
Tried this recipe?Let us know how it was!