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Jiffy Corn Casserole Recipe

Jiffy Corn Casserole Recipe

This Jiffy corn casserole recipe is part cornbread, and part corn pudding, delicious for Thanksgiving and Christmas.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 232 kcal

Equipment

  • mixing bowl
  • 8x8 inch casserole dish
  • oven

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix (8.5 oz.)
  • ½ cup melted butter
  • 8 oz sour cream
  • 1 can regular kernel corn (15.25 oz., drained)
  • 1 can creamed corn (15.25 oz.)
  • 2 large eggs

Instructions
 

  • Preheat oven to 350 degrees F.
  • Put the eggs in a large mixing bowl and whip slightly with a fork.
  • Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
  • Add Jiffy Corn Muffin mix. Stir until everything is completely mixed together.
  • Pour into buttered 8x8 inch casserole dish.
  • Bake for 45 minutes, uncovered.
  • When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)

Notes

This recipe as written bakes in an 8x8 inch pan. It can easily be doubled, and still cooks evenly. A double recipe should be baked in a 9x13 inch pan and will take 1 to 1 ½ hours to bake.

Nutrition

Serving: 1sliceCalories: 232kcalCarbohydrates: 2gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 118mgSodium: 155mgPotassium: 72mgFiber: 0.002gSugar: 1gVitamin A: 788IUVitamin C: 0.4mgCalcium: 51mgIron: 0.3mg
Keyword corn casserole, corn casserole recipe, jiffy corn casserole
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