Description
A creamy, cheesy corn casserole that’s quick to make and perfect as a comforting side dish for any meal or holiday dinner.
Ingredients
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1 box Jiffy Corn Muffin Mix
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1 can whole kernel corn, drained
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1 can creamed corn
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1 cup sour cream
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2 large eggs
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½ cup unsalted butter, melted
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¼ tsp salt (adjust to taste)
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Ground black pepper, to taste
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, whisk sour cream, eggs, and melted butter until smooth.
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Stir in both canned corns.
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Add Jiffy mix, salt, and pepper; mix until combined.
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Pour batter into a greased 8×8-inch casserole dish.
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Bake for 40-45 minutes until golden and slightly jiggly in the center. Let cool for a few minutes before serving.
Notes
Use room temperature eggs and sour cream for best results.
Adjust salt based on the saltiness of canned corn and butter used.
Optional: Add 1 cup shredded cheese for extra creaminess or 2 tbsp sugar for sweetness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 210 kcal
- Sugar: 6g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g