Description
A delicious corn casserole made with whole kernel corn, creamed corn, sour cream, and Jiffy corn muffin mix.
Ingredients
Scale
- 15 oz canned whole kernel corn, drained
- 15 oz canned creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- 2 large eggs
- 8 oz Jiffy corn muffin mix
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the drained whole kernel corn, creamed corn, sour cream, melted butter, eggs, and corn muffin mix until just combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 45–50 minutes or until the top is golden and the center is set.
- Let cool for 5–10 minutes before serving to allow it to firm up.
Notes
- For a spicier version, consider adding jalapeños or diced green chilies.
- This casserole pairs well with grilled meats or as a side dish for holidays.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg