Jiffy Corn Casserole
A delicious and easy casserole combining sweet corn and buttery goodness, perfect for gatherings or family dinners.
Ingredients
Main Ingredients
- 15 ounces canned whole-kernel corn (drained) 1 can
- 15 ounces canned creamed corn 1 can
- 1 cup sour cream or plain Greek yogurt
- ½ cup unsalted butter (melted) 1 stick
- 1 large egg
- 8.5 ounces Jiffy Corn Muffin Mix 1 box
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish.
- In a large bowl, whisk together the corn, creamed corn, sour cream, melted butter, and egg.
- Stir in the corn muffin mix until well combined.
Baking
- Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes, until the top is golden brown.
- Let the casserole sit for at least 10 minutes before serving.
Notes
Serve warm as a side dish for fried chicken or with salads. For extra flavor, add shredded cheese or fresh herbs as garnish. Store leftovers in an airtight container for up to 3 days, or freeze in a safe container.