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Jiffy Corn Casserole

Jiffy corn casserole combines corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter for an easy baked side dish. Bake until the edges are golden and the center is set, then rest for 10 minutes before serving.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp butter softened, for greasing the baking dish
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup sour cream
  • 0.5 cup unsalted butter 1 stick, melted

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. In a large bowl, stir together the corn muffin mix, drained whole kernel corn, cream-style corn, sour cream, and melted butter until combined.
  4. Spread the mixture in the prepared baking dish.
  5. Bake for 45 to 55 minutes, until the edges are golden and the center is set.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, let the casserole rest for the full 10 minutes before serving. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free option, use a gluten-free corn muffin mix and check its package for any other dietary concerns.