Easy Creamy Jiffy Corn Casserole
Make this simple, creamy cornbread casserole using Jiffy mix. It is a comforting side dish perfect for weeknight dinners or holiday gatherings.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) creamed corn, undrained
- 1 can (15 oz) whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, whole kernel corn, sour cream, and eggs. Mix until just combined; do not overmix.
- Pour the melted butter into the prepared baking dish and spread it evenly across the bottom.
- Pour the corn mixture directly over the melted butter in the dish. Do not stir.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 10 minutes before serving.
Notes
- For a slightly sweeter casserole, substitute the sour cream with plain Greek yogurt.
- This recipe works well as a make ahead casserole; cover and refrigerate the unbaked mixture for up to 24 hours, then add 10 minutes to the bake time.
- This dish pairs well with chili or barbecue for a hearty dinner.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 55