Description
This Jiffy Corn Casserole is a comforting, easy-to-make side dish that combines whole kernel corn, creamed corn, and Jiffy Corn Muffin Mix into a moist, flavorful casserole baked to golden perfection. Perfect for family dinners and holiday gatherings.
Ingredients
Ingredients
- 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
- 8.5 ounces Jiffy Corn Muffin Mix (1 box)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish thoroughly to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the drained whole kernel corn, creamed corn, sour cream (or plain Greek yogurt), melted unsalted butter, and the large egg until fully combined and smooth.
- Add dry mix: Stir in the Jiffy Corn Muffin Mix into the wet ingredients, mixing until just combined, ensuring an even batter without overmixing.
- Bake the casserole: Transfer the batter into the prepared baking dish, spreading it evenly. Place it in the preheated oven and bake for 50 to 55 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Rest before serving: Remove the casserole from the oven and allow it to sit for at least 10 minutes. This resting period helps the casserole set, making it easier to slice and serve.
Notes
- You can substitute sour cream with plain Greek yogurt for a slightly tangier and lighter option.
- Ensure the canned corn is well drained to avoid excess moisture in the casserole.
- Do not overmix the batter to keep the casserole light and fluffy.
- Letting it rest after baking is important for best texture.
- This casserole pairs well with savory mains like roasted chicken or ham.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
