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Description
A quick and easy corn casserole recipe that doubles the batch for a crowd, perfect for potlucks and gatherings.
Ingredients
- 2 boxes (8.5 oz each) Jiffy corn muffin mix
- 2 cans (15 oz each) cream-style corn
- 2 cans (15 oz each) whole kernel corn, drained
- 2 cups sour cream
- 1 cup melted butter
- 4 eggs
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix all ingredients until well combined.
- Pour the mixture into the prepared baking dish.
- Bake for 50-60 minutes or until golden brown and set in the center.
- Let cool slightly before serving.
Notes
- For extra flavor, add 1 cup shredded cheddar cheese to the mixture.
- 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