Jiffy Corn Casserole
This Jiffy Corn Casserole is a delicious and easy-to-make dish that combines corn, sour cream, and Jiffy mix.
Equipment
- 8x8-inch baking dish
- Mixing Bowl
- microwave
Ingredients
Baking Dish Preparation
- 1 spray Cooking spray or butter for the baking dish
Main Ingredients
- 8 tablespoons unsalted butter 1 stick
- 1 can (15-ounce) corn kernels
- 8 ounces sour cream 1 cup
- 2 large eggs
- 1 can (15-ounce) creamed corn
- 1 box (8.5-ounce) regular or vegetarian Jiffy corn muffin mix
Instructions
Cooking Instructions
- 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. (Alternatively, melt on the stovetop and transfer to a large 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 1 box 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
Make ahead: 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: 1sliceCalories: 230kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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