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Jiffy Corn Casserole

Jiffy corn casserole bakes into a tender, creamy side with golden edges and a center that sets at 160°F. Stir the ingredients together, spread them in a baking dish, and bake for 45–55 minutes.
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Prep Time 10 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter melted
  • 1 cup sour cream
  • 2 eggs large
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) Jiffy corn muffin mix

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, whisk the melted butter, sour cream, and eggs until combined.
  3. Stir in the drained corn, cream-style corn, and corn muffin mix just until combined, then spread the mixture in the prepared dish.
  4. Bake for 45–55 minutes, until golden around the edges and the center is set and reaches 160°F.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, stir the mixture just until combined. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Plain Greek yogurt can replace the sour cream, though the casserole may be slightly tangier.