Jiffy Corn Casserole

This original Jiffy corn casserole is creamy, buttery, and loaded with a sweet corn flavor. It's only 6 ingredients and it's the perfect side to any meal!

Course Side Dish

Cuisine American

Method Bake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 260

Author Lily Ernst

Ingredients

1/2 cup salted butter or magarine melted
8.75 oz (1 can) whole kernel corn drained
14.75 (1 can) cream style corn
1 cup sour cream
2 large eggs
8.5 oz (1 box) Jiffy corn muffin mix

Instructions

Preheat oven to 375F and grease an 11x7" or 9x9" casserole dish.
In a large bowl, add the butter, whole corn, cream corn.
1/2 cup salted butter or magarine, 8.75 oz (1 can) whole kernel corn, 14.75 (1 can) cream style corn
Add sour cream, and eggs. Mix them all together.
1 cup sour cream, 2 large eggs
Stir the corn muffin mix until everything is combined.
8.5 oz (1 box) Jiffy corn muffin mix
Transfer the mixture to the prepared casserole dish.
Bake for 35-40 minutes or until the center is set and it is golden around the edges.

Notes

Leftovers can be tightly covered and stored in the fridge for up to 5 days.

Nutrition