Description
Baked corn casserole with Jiffy mix, sour cream, and two kinds of corn. From Olivia at Flavors.
Ingredients
Scale
- 1 can (15 ounces / 425g) whole kernel corn, drained
- 1 can (15 ounces / 425g) creamed corn (do not drain)
- 1 cup (240g) sour cream
- 1/2 cup (113g) unsalted butter, melted
- 1 box (8.5 ounces / 240g) Jiffy corn muffin mix
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 cup (113g) shredded cheddar (optional)
Instructions
- Heat the oven to 350°F (175°C). Grease a 2-quart or 9-inch baking dish.
- Stir both corns, sour cream, melted butter, muffin mix, eggs, and salt until combined. Fold in cheddar if using.
- Spread in the dish. Bake 45 to 55 minutes until the center is set and the top is golden. Rest 10 minutes.
Notes
The center should barely jiggle. Extra 5 minutes if your dish is deep. Leftovers reheat better than they look.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American