Description
This easy Jiffy Corn Casserole is a fluffy, creamy, and slightly sweet side dish made with just six ingredients. It’s a comforting crowd-pleaser perfect for holidays, potlucks, or weeknight dinners.
Ingredients
- 1 box (8.5 oz) corn muffin mix (Jiffy)
- 1/2 cup butter, melted
- 1 cup sour cream (8 oz)
- 1 can (15.25 oz) corn kernels, drained
- 1 can (15.25 oz) creamed corn
- 2 large eggs
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk the eggs lightly. Stir in melted butter, sour cream, drained corn, and creamed corn.
- Add the corn muffin mix and stir until smooth and well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 45–50 minutes, uncovered, until the top is golden and the center is set.
- Cool for a few minutes before serving warm.
Notes
- Swap sour cream with plain Greek yogurt for a lighter version.
- Add green chilies for a spicy kick.
- Use thawed frozen corn if you’re out of canned.
- Replace butter with coconut or vegetable oil if needed.
- Make it gluten-free by using certified GF cornbread mix.
- Prep Time: 10–15 minutes
- Cook Time: 45–50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
