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Description
A quick and easy corn casserole made without eggs, perfect for those with allergies or dietary restrictions.
Ingredients
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1/4 cup milk or egg substitute (like applesauce or yogurt)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- In a bowl, mix all ingredients until well combined.
- Pour mixture into the prepared baking dish.
- Bake for 35-40 minutes or until golden brown and set.
- Let cool slightly before serving.
Notes
- For a vegan version, use dairy-free sour cream and butter substitutes.
- You can add shredded cheese or jalapeños for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American