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Jiffy Corn Casserole

Jiffy corn casserole combines Jiffy Corn Muffin Mix, two kinds of corn, sour cream, and melted butter in an easy oven-baked side dish. It bakes until the center is set and the edges are golden, then rests for 5 minutes before serving.
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Prep Time 10 minutes
Cook Time 50 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Nonstick cooking spray for coating
  • 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
  • 0.5 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, stir together the corn muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter until evenly combined.
  3. Spread the mixture in the prepared baking dish and bake for 45 to 55 minutes, until the center is set and the edges are golden.
  4. Let the casserole rest for 5 minutes before serving.

Notes

For even baking, spread the mixture in an even layer. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free adaptation, use a gluten-free corn muffin mix.