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–+ servings

Jiffy Corn Casserole

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A deliciously easy and comforting casserole made with Jiffy Corn Muffin Mix, whole kernel corn, and cream-style corn, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 box Jiffy Corn Muffin Mix (8.5 ounces) Or Jiffy Vegetarian Corn Muffin Mix for a meat-free version
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1 cup sour cream
  • 1 can whole kernel corn (15.25 ounces), drained Ensure well-drained
  • 1 can cream-style corn (14.75 ounces)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly spray an 8×8 baking pan or a 1.5-quart baking dish with non-stick cooking spray.
  3. In a small bowl, whisk the eggs and set them aside.
  4. In a larger bowl, mix the melted butter and sour cream until smooth.
  5. Stir in both cans of corn, ensuring the whole kernel corn is well-drained.
  6. Add the beaten eggs to the mixture, blending well.
  7. Fold in the dry muffin mix until everything is thoroughly combined.
  8. Pour the batter into your prepared baking dish and bake uncovered for 40-45 minutes, until set and lightly golden on top.
  9. Allow the casserole to rest for about 10 minutes before serving warm.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 36gProtein: 6gFat: 14gSaturated Fat: 8gSodium: 400mgFiber: 2gSugar: 3g

Notes

This casserole shines as a side dish. Try adding cheese or spices for customization. For storage, keep in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
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