Description
This Jiffy corn casserole is a moist, savory side dish that perfectly combines sweet whole kernel corn and creamy corn with a classic corn muffin mix. An absolute comfort food staple, it offers an ideal balance of textures that makes it a reliable favorite for holiday tables and weeknight dinners. It pairs beautifully with roasted poultry or grilled vegetables, ensuring a tender, golden crust and a consistently delicious experience that guests will request time and time again.
Ingredients
1 box (8.5 oz) Jiffy Corn Muffin Mix
1 can (14.75 oz) cream-style corn
1 can (15 oz) whole kernel corn, drained
1 cup sour cream
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×9 inch baking dish with non-stick cooking spray or butter.
Whisk the eggs in a large mixing bowl until the yolks and whites are combined.
Stir in the melted butter and sour cream until the mixture is smooth.
Fold in the cream-style corn and the drained whole kernel corn.
Add the package of corn muffin mix and stir gently until just incorporated.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 45 minutes or until the center is set and the top is golden brown.
Notes
Ensure you use full-fat sour cream for the best moisture and texture. Do not overmix the batter once the corn muffin mix is added. If you prefer a more savory profile, you can add a pinch of salt or fresh herbs like chives to the mixture.
- Prep Time: 5
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg