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Jiffy Corn Casserole

Jiffy corn casserole combines Jiffy corn muffin mix, whole kernel corn, and creamed corn in an easy baked side dish. It comes out tender and creamy, with golden edges and a center baked to 160°F.
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Prep Time 10 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp nonstick cooking spray
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream
  • 2 eggs large
  • 0.5 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the nonstick cooking spray.
  3. In a large bowl, stir together the corn muffin mix, drained whole kernel corn, creamed corn, sour cream, eggs, and melted butter until combined.
  4. Spread the mixture evenly in the prepared dish.
  5. Bake for 40 to 50 minutes, until the edges are golden, the center is set, and the center reaches 160°F.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best set center, check that it reaches 160°F. Refrigerate leftovers in an airtight container for up to 4 days; freeze yes, for up to 2 months. Plain Greek yogurt can replace the sour cream.