Jiffy Corn Casserole Recipe
This Jiffy Corn Casserole is a simple, comforting dish featuring a creamy blend of whole kernel corn, creamed corn, sour cream, and Jiffy corn muffin mix. Baked to golden perfection, it offers a delightful balance of sweet and savory flavors perfect as a side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Total Time: 60-65 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Corn Mixture
- 15 ounces canned whole-kernel corn, drained (1 can)
- 15 ounces canned creamed corn (1 can)
- 1 cup sour cream or plain Greek yogurt
- ½ cup unsalted butter, melted (1 stick)
- 1 large egg
Dry Ingredients
- 8.5 ounces Jiffy Corn Muffin Mix (1 box)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking dish to prevent sticking.
- Combine Ingredients: In a large mixing bowl, whisk together the drained whole kernel corn, creamed corn, sour cream (or plain Greek yogurt), melted butter, and the egg until the mixture is well blended and smooth.
- Add Corn Muffin Mix: Stir in the Jiffy Corn Muffin Mix gently until all ingredients are fully incorporated without overmixing.
- Transfer to Dish: Pour the batter into the prepared baking dish, smoothing out the top evenly.
- Bake: Place the casserole in the preheated oven and bake for 50 to 55 minutes, or until the top turns a golden brown and a toothpick inserted in the center comes out clean.
- Rest: Remove the casserole from the oven and let it sit for at least 10 minutes before serving. This allows it to set and makes slicing easier.
Notes
- Use plain Greek yogurt as a lower-fat substitute for sour cream.
- Make sure to drain the whole kernel corn well to avoid excess moisture.
- Allowing the casserole to rest improves texture and flavor.
- This casserole pairs well with roasted meats and salads.
- Store leftovers covered in the refrigerator for up to 3 days.
Find it online: https://recipefeastful.com/jiffy-corn-casserole-recipe/