Jiffy Corn Casserole
Jiffy Corn Casserole is a versatile side dish with sweet corn, sour cream, and a golden, buttery finish.
Servings: 8
Calories: 337kcal
Cost: $3
Ingredients
- ½ cup unsalted butter melted
- 15 ounces can whole kernel corn drained
- 15 ounces can cream style corn not drained
- 1 cup sour cream
- 8 ounces package of Jiffy corn muffin mix
Instructions
- Preheat the oven to 350 degrees. Spray an 8x8 or similar size baking dish with non-stick spray and set aside.
- In a large bowl, mix together melted butter, both cans of corn, sour cream and corn muffin mix. Stir well to combine.
- Transfer the mixture to the prepared pan and spread evenly.
- Cook in the preheated oven for 45-50 minutes or until the edges are browned and the center is set.
- Allow to cool slightly. This is best served slightly warm.
Notes
This recipe is great with add ins:
- Add one to two eggs to make it more of a pudding consistency.
- Mix in or top with shredded cheddar or pepper jack cheese before baking.
- Add 1 small can drained chiles to the batter.
- Fold in or top with ½ cup crumbled cooked bacon.
- Mix in 1 to 2 small, seeded and diced jalapeno peppers for a spicy kick.
- Use gluten free muffin mix for a gluten free casserole.
Nutrition
Calories: 337kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 482mg | Potassium: 229mg | Fiber: 2g | Sugar: 8g | Vitamin A: 521IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg