Ingredients
1 box (8.5 oz) Jiffy Corn Muffin Mix
1 can (15.25 oz) Whole Kernel Corn, drained
1 can (14.75 oz) Cream-Style Corn
1 cup Sour Cream
1/2 cup Butter, melted
2 Large Eggs, beaten
Optional: 1 cup Shredded Cheddar Cheese
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or a 2-quart casserole dish.
Step 2: In a large mixing bowl, combine the melted butter, sour cream, and beaten eggs until well blended.
Step 3: Stir in the drained whole kernel corn and the undrained cream-style corn until evenly distributed.
Step 4: Add the Jiffy Corn Muffin Mix and stir until just combined. Fold in cheese if using.
Step 5: Pour the batter into the prepared baking dish and spread it out evenly.
Step 6: Bake for 45 to 50 minutes, or until the top is golden brown and the center is set.
Step 7: Remove from the oven and let the casserole rest for 10 minutes before serving.
Notes
For a firmer texture, add an extra 1/4 cup of cornmeal. For a spicy kick, add diced jalapeños.
- Prep Time: PT5M
- Cook Time: PT45M
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 245
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: jiffy corn casserole recipe, corn pudding, holiday side dish, easy corn recipe, southern side dishes
