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Jiffy Corn Casserole

Jiffy corn casserole bakes into a tender, creamy side with golden edges and a lightly set center. Made with whole kernel corn, cream-style corn, sour cream, butter, and Jiffy corn muffin mix, it comes together in one bowl before baking.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted
  • 1 box (8.5 oz) Jiffy corn muffin mix

Equipment

  • 1 2-quart casserole dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 2-quart casserole dish with nonstick cooking spray.
  3. In a large bowl, stir together the drained corn, cream-style corn, sour cream, and melted butter until combined.
  4. Stir in the corn muffin mix just until no dry pockets remain.
  5. Spread the mixture in the prepared dish.
  6. Bake for 45 to 55 minutes, until golden around the edges and set in the center.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For a tender texture, stir the muffin mix in just until no dry pockets remain. Refrigerate leftovers in an airtight container for 3 to 4 days; freeze for up to 2 months. Plain full-fat Greek yogurt can replace the sour cream.