Irresistibly Creamy Jiffy Corn Casserole for Cozy Nights
Experience the comforting goodness of Jiffy Corn Casserole, a perfect blend of buttery sweetness and creamy texture.
Equipment
- Mixing bowl
- Casserole dish
- Oven
Ingredients
For the Casserole
- 1 cup Corn Kernels Use fresh or frozen if preferred.
- 1/2 cup Unsalted Butter Melted.
- 2 large Eggs Whipped until frothy.
- 1 box Corn Muffin Mix (Jiffy)
- 1 cup Creamed Corn Can swap with extra corn and sour cream.
- 1/2 cup Sour Cream Plain Greek yogurt is a lighter option.
Optional Toppings
- 1 cup Cheese Sprinkle on top in the last 5 minutes of baking.
- 1/4 cup Jalapeños Diced, for a spicy kick.
Instructions
How to Make Jiffy Corn Casserole
- Preheat the oven to 350°F (175°C).
- Gather all your ingredients, ensuring your corn kernels are well-drained.
- Whip the eggs in a mixing bowl until slightly frothy.
- Mix in the melted butter and sour cream until well combined.
- Stir in both types of corn until everything is evenly mixed.
- Fold in the corn muffin mix gently using a spatula.
- Grease an 8x8 inch casserole dish generously.
- Pour the mixture into the prepared dish, spreading it evenly.
- Bake in the preheated oven for about 45 minutes until golden brown.
- Cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.