Easy Jiffy Corn Casserole (Recipe for Printing)
This comforting corn casserole combines sweet kernels, creamed corn, and buttery muffin mix for a golden, moist side ideal for Thanksgiving, potlucks or family dinners. Save & click.
# What You Need:
→ Main Ingredients
01 -
1 box (8.5 ounces) corn muffin mix
02 -
1/2 cup unsalted butter, melted
03 -
1 cup (8 ounces) sour cream
04 -
1 can (15.25 ounces) canned corn kernels, drained
05 -
1 can (15.25 ounces) creamed corn
06 -
2 large eggs
# How to Make It:
01 -
Set oven to 350°F (175°C) to allow proper preheating.
02 -
Grease a 9x13-inch baking dish with non-stick spray or butter to prevent sticking.
03 -
In a large mixing bowl, whisk together the melted butter, sour cream, eggs, corn kernels, and creamed corn until evenly incorporated.
04 -
Gradually fold in the corn muffin mix, stirring until a uniform batter forms. Do not overmix.
05 -
Pour the batter into the prepared baking dish, spreading evenly with a spatula.
06 -
Place the dish in the oven and bake for 25 minutes, or until the casserole is set and golden brown on top.
07 -
Remove from oven and let cool for 5 minutes before slicing and serving warm.
# Extra Tips:
01 -
For a creamier texture, avoid overbaking; the center should remain slightly soft.