Jiffy Corn Casserole
A sweet, creamy corn pudding made easy with Jiffy mix!
Servings 8 people
Calories 371.4kcal
Equipment
Ingredients
- 1 (15.25 ounce) can corn kernels, drained
- 1 (14.75 ounce) can cream-style corn, not drained
- 1 cup sour cream, at room temperature
- 2 large eggs, at room temperature and lightly beaten
- 1 (8.5 ounce) box Jiffy corn muffin mix
- ½ cup (1 stick) salted butter, melted and slightly cooled
Instructions
- Preheat the oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray; set aside. In a large bowl, stir together all of the ingredients.
- Transfer the mixture to the prepared dish.
- Bake for 45-50 minutes, or until the casserole is lightly browned on top. You'll know it's done when the center is set, but still moist and soft.
Video
Notes
- One 8.5-ounce box Jiffy = best texture; don't substitute generic mixes.
- Use room-temperature ingredients for smooth mixing.
- Bake in a 1 1/2 - 2-quart dish for one batch; double for 9 x 13.
- Center should set but remain moist.
- Tent with foil if browning too quickly.
- Add cheddar or jalapeños for flavor variation.
- Cool 5-10 minutes before serving.
- Store leftovers covered up to 5 days.
- Freeze up to 3 months; reheat at 300°F.
Nutrition
Serving: 1/8 of the casserole | Calories: 371.4kcal | Carbohydrates: 36.3g | Protein: 5.8g | Fat: 22.6g | Saturated Fat: 14g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.2g | Cholesterol: 93.9mg | Sodium: 647.8mg | Potassium: 132mg | Fiber: 1.2g | Sugar: 13.1g