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Jiffy Corn Casserole

Jiffy corn casserole combines corn muffin mix, whole kernel corn, and creamed corn for a soft, moist side with a lightly golden top. Bake it until the center is set and reaches 160°F.
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Prep Time 10 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream
  • 0.5 cup unsalted butter 1 stick, melted and slightly cooled
  • 2 eggs large

Equipment

  • 1 9-inch square baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9-inch square baking dish.
  3. Whisk the eggs in a large bowl.
  4. Stir in the sour cream and melted butter.
  5. Stir in the corn muffin mix, drained whole kernel corn, and creamed corn just until combined.
  6. Spread the mixture in the prepared dish.
  7. Bake for 50 to 60 minutes, until the center is set and registers 160°F on an instant-read thermometer.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the softest texture, stir the batter just until combined and use butter that has cooled slightly. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Plain Greek yogurt can replace the sour cream.