Description
A creamy, sweet, and savory jiffy corn casserole recipe that’s incredibly easy to make and a guaranteed crowd-pleaser for potlucks, holidays, or any family dinner.
Ingredients
1 (8.5 ounce) package Jiffy corn muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn, undrained
1 cup sour cream
½ cup (1 stick) unsalted butter, melted
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish (or an 8x8 inch dish for a thicker casserole).
Step 2: In a large mixing bowl, combine the Jiffy corn muffin mix, undrained creamed corn, drained whole kernel corn, sour cream, and melted butter. Gently mix with a whisk or spoon until just combined. Be careful not to overmix.
Step 3: Pour the mixture evenly into your prepared baking dish. Spread it out with a spatula if necessary to ensure an even layer.
Step 4: Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven and dish size.
Step 5: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows it to set and makes for easier serving.
Notes
For an extra cheesy casserole, add 1 cup of shredded cheddar cheese to the mixture. You can also sprinkle an additional ½ cup of cheese on top during the last 10 minutes of baking. For a spicy kick, add diced jalapeños or green chilies.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Casseroles & Bakes
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 385 kcal
- Sugar: 16g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
