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Jiffy Corn Casserole

Jiffy corn casserole combines whole kernel corn, cream-style corn, and Jiffy corn muffin mix in an easy baked side dish. It comes out tender in the center with golden edges, then rests for 10 minutes before serving.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for greasing
  • 0.5 cup unsalted butter melted
  • 2 eggs large
  • 1 cup sour cream
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) Jiffy corn muffin mix

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with nonstick cooking spray.
  3. Whisk the eggs in a large bowl.
  4. Stir in the melted butter and sour cream until combined.
  5. Stir in the drained whole kernel corn, cream-style corn, and corn muffin mix just until evenly combined.
  6. Spread the batter in the prepared dish.
  7. Bake for 40 to 50 minutes, until the edges are golden and the center is set and reaches 160°F on an instant-read thermometer.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For a tender casserole, stir the batter just until evenly combined. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream.