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Jiffy Corn Casserole

Jiffy corn casserole combines corn muffin mix, two kinds of corn, sour cream, and melted butter in an easy baked side dish. Bake it until the edges are golden and the center is set, then let it rest for 10 minutes before serving.
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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: 354
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted

Equipment

  • 1 8x8-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease an 8x8-inch baking dish.
  3. In a large bowl, stir together the corn muffin mix, cream-style corn, drained whole kernel corn, sour cream, and melted butter until combined.
  4. Spread the mixture in the prepared dish.
  5. Bake for 50 to 60 minutes, until the edges are golden and the center is set.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, bake until the center is set and the edges are golden. Refrigerate leftovers for up to 4 days; freezing is not recommended because the creamy texture may change. For a dairy-free version, use dairy-free sour cream and butter, noting that the result may differ.