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Description
A quick and easy corn casserole made with Jiffy corn muffin mix, perfect for any occasion.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter. Mix well.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for 5 minutes before serving.
Notes
- You can add chopped jalapeños for a spicy twist.
- For a sweeter version, add 1/4 cup of sugar to the mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American