Jiffy Corn Casserole
User Reviews
5
Jiffy Corn Casserole
Description
This corn casserole begins by beating eggs and incorporating sour cream, creamed corn, drained canned corn, and melted butter to form a smooth batter. The Jiffy corn muffin mix is stirred in without overmixing, which develops just enough structure while keeping the texture soft. Baking uncovered at 375°F allows the top to become golden without drying the interior. The dish is allowed to rest slightly after baking, which helps it firm up for easier serving and enhances the creamy texture inside. Using a ceramic casserole dish aids even heat distribution for consistent cooking.
The finished casserole is moist and tender with a mild corn flavor enhanced by the blend of sweet creamed corn and slightly savory muffin mix. Its comforting texture and balanced taste make it suitable as a side dish for diverse meals.
Bringing ingredients close to room temperature before mixing can improve texture and batter homogeneity. This recipe omits the traditional muffin preparation steps by mixing the dry muffin mix directly into the wet ingredients for convenience. Nutritional information may vary depending on brands and ingredient choices.
Ingredients
- 1/2 cup butter one stick
- 2 large egg
- 1 cup sour cream
- 1 (15 fluid once) can creamed corn
- 1 (15 fluid ounce) can corn drained, kernels
- 1 (8.5 ounce) package Jiffy corn muffin mix
Instructions
- Melt the butter (microwave or stove).
- Preheat the oven to 375F and move the rack to the middle position. Grease a 9x13 casserole dish.
- In a medium-to-large mixing bowl, add the eggs (beat them with a fork), then the sour cream, creamed corn, canned corn, and melted butter. Stir until smooth.
- Stir in the corn muffin mix (make sure it's smooth but don't over-mix).
- Pour the batter into the casserole dish and smooth it out.
- Bake, uncovered, for 40-50 minutes or until the middle has set and the top is golden (I bake mine for 45). Keep in mind that ovens and baking dishes can vary so timing isn't exact. I use a ceramic casserole dish.
- Rest 10 minutes prior to serving. The texture of corn casserole is moist and creamy, so it won't be as firm as cornbread. I find it easiest to use a serving spoon to scoop it out into individual portions.
Notes
- Allow ingredients to come to room temperature to improve batter consistency.
- Mix dry Jiffy corn muffin mix directly into the wet ingredients without extra preparation.
- The casserole has a moist, creamy texture and is easier to serve after resting 10 minutes.
- Oven temperatures and bake times may vary; adjust as needed to achieve a golden top and firm center.
- Nutritional information provided is approximate and can vary by ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 626mg | 26% |
| Potassium | 228mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
