Description
This classic Jiffy Corn Casserole is a creamy, moist, and comforting side dish featuring a delicious blend of creamed corn, whole kernel corn, sour cream, and Jiffy Corn Muffin Mix. Perfectly baked until golden on top and tender in the center, it’s an easy recipe that complements any meal and serves 8.
Ingredients
Scale
Ingredients
- 1/2 cup butter (one stick)
- 2 large eggs
- 1 cup sour cream
- 1 (15 fluid ounce) can creamed corn
- 1 (15 fluid ounce) can corn kernels (drained)
- 1 (8.5 ounce) package Jiffy Corn Muffin Mix
Instructions
- Melt the Butter: Melt 1/2 cup of butter using either a microwave or stovetop until fully liquid to incorporate easily into the batter.
- Prepare the Oven and Dish: Preheat the oven to 375°F and position the rack in the middle. Grease a 9×13 inch casserole dish thoroughly to prevent sticking.
- Mix Wet Ingredients: In a medium-to-large bowl, beat 2 large eggs with a fork. Add 1 cup sour cream, 1 can creamed corn, 1 can drained corn kernels, and the melted butter. Stir together until the mixture is smooth.
- Add Corn Muffin Mix: Gently stir in the 8.5 oz package of Jiffy Corn Muffin Mix until just combined. Take care not to over-mix, ensuring the batter stays smooth.
- Transfer to Casserole Dish: Pour the prepared batter into the greased casserole dish and smooth the top evenly with a spatula or spoon.
- Bake the Casserole: Bake uncovered for 40 to 50 minutes. The casserole is done when the center is set and the top has turned a golden color. About 45 minutes is typical, but oven temperatures may vary.
- Rest Before Serving: Let the casserole rest for 10 minutes once out of the oven. This resting time helps it firm up slightly and allows for easier serving. Because the texture is creamy and moist, scoop portions out with a serving spoon.
Notes
- Using a ceramic casserole dish helps with even baking but metal or glass bakeware will also work.
- Do not over-mix the batter to maintain a tender texture.
- Letting the casserole rest after baking ensures easier slicing and serving.
- This casserole is moist and creamy, so it won’t be as firm as traditional cornbread.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Make sure to drain the canned corn to avoid excess moisture.
