Description
A simple and comforting corn casserole made with Jiffy mix, creamy corn, and sour cream, baked to a golden, fluffy perfection.
Ingredients
- 1 box corn muffin mix (8.5 oz. jiffy)
- 1/2 cup butter, melted
- 1 cup sour cream (8 oz.)
- 1 can regular corn kernels, drained (15.25 oz.)
- 1 can creamed corn (15.25 oz.)
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- In a large bowl, combine the corn muffin mix, melted butter, and sour cream.
- Add the drained corn kernels, creamed corn, and eggs. Stir until fully combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45–50 minutes or until the top is golden and the center is set.
- Let cool slightly before serving.
Notes
- For extra flavor, add shredded cheddar cheese to the batter.
- Can be made ahead and reheated before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve as a side dish with roasted meats or holiday meals.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 110 mg
