Description
A simple, quick baked casserole made with corn, creamed corn, and Jiffy corn muffin mix.
Ingredients
Scale
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.75 ounces) creamed corn
- 1 package (8.5 ounces) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 2-quart baking dish.
- In a large bowl, combine the drained whole kernel corn, creamed corn, Jiffy corn muffin mix, and sour cream. Mix until just combined.
- Pour the melted butter into the batter and stir briefly.
- Pour the mixture into the prepared baking dish.
- If using cheese, sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 5 minutes before serving.
Notes
- For a richer flavor, substitute plain yogurt for the sour cream.
- You can add 1/4 cup of chopped green onion to the batter for extra flavor.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 550
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 9
- Cholesterol: 50