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Jiffy Corn Casserole

Jiffy corn casserole combines cream-style corn, whole kernel corn, sour cream, and corn muffin mix in one easy-to-bake side dish. The golden top and set center make it a comforting addition to a holiday table or weeknight dinner.
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Prep Time 10 minutes
Cook Time 50 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter 1 stick, melted and cooled slightly
  • 2 eggs large
  • 1 cup sour cream
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15 oz) whole kernel corn drained
  • 1 box (8.5 oz) Jiffy corn muffin mix

Equipment

  • 1 9x13 inch baking dish

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter and let it cool slightly.
  4. Whisk the eggs in a large bowl.
  5. Stir in the sour cream, cream-style corn, drained whole kernel corn, corn muffin mix, and melted butter until no dry pockets remain.
  6. Spread the mixture in the prepared baking dish.
  7. Bake for 45 to 55 minutes, until the center is set, the top is golden, and the center reaches 160°F on an instant-read thermometer.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, mix just until no dry pockets remain. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream if desired.