Description
This Jiffy Corn Casserole is a classic comfort food that’s perfect for a side dish or a potluck. Made with simple ingredients and easy to prepare, it’s a creamy, cheesy, and satisfying dish that everyone will love.
Ingredients
Units
Scale
- 1 box Jiffy Corn Muffin Mix
- 1/2 cup butter, melted
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 cup sour cream
- 2 large eggs, beaten
- 8 oz cheddar cheese, shredded
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Combine Ingredients: Pour melted butter into the prepared baking dish. Add whole kernel corn, cream-style corn, beaten eggs, and sour cream. Stir until well combined.
- Add Cheese and Mix: Add half of the shredded cheese and stir until combined. Sprinkle in the corn muffin mix and stir until just blended.
- Bake: Top with the remaining cheese. Bake for 50-60 minutes, or until the center is set and no longer jiggly.
- Rest and Serve: Let the casserole rest for a few minutes before serving.
Notes
- Baking Dish: Use a 9×13 inch baking dish for best results. Smaller dishes may cause the casserole to overflow or cook unevenly.
- Mixing: Avoid overmixing the batter, as this can make the casserole tough.
- Resting: Allowing the casserole to rest before serving helps it set and makes it easier to slice and serve.
- Storage: Store leftover casserole in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 12g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
