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Easy Corn Casserole with Jiffy Mix and Sour Cream

Easy corn casserole with Jiffy mix and sour cream bakes up with golden edges and a tender, just-set center. Stir the ingredients together, spread them in a 9x13-inch baking dish, and bake for an easy side dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup butter unsalted, divided (1 tablespoon for the pan and 7 tablespoons melted)
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) creamed corn
  • 1 cup sour cream

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Melt the remaining 7 tablespoons butter.
  4. Stir the melted butter with the corn muffin mix, drained corn, creamed corn, and sour cream until combined.
  5. Spread the mixture evenly in the prepared dish.
  6. Bake for 40 to 50 minutes, until the edges are golden and the center is just set.
  7. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, take the casserole out when the edges are golden and the center is just set. Refrigerate leftovers in an airtight container for 3 to 4 days; freezing is not recommended because the sour cream can become grainy after thawing. Plain Greek yogurt can replace the sour cream, though the flavor and texture may vary.