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Description
A quick and creamy corn casserole made with Jiffy mix and sour cream for extra richness.
Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
- In a large bowl, mix Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter.
- Pour the mixture into the prepared baking dish.
- Sprinkle shredded cheddar cheese on top if desired.
- Bake for 45-50 minutes or until golden brown and set in the center.
- Let cool for 5 minutes before serving.
Notes
- For extra creaminess, use full-fat sour cream.
- You can add diced jalapeños for a spicy kick.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American