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Jiffy Corn Casserole

Jiffy corn casserole combines corn muffin mix, whole kernel corn, cream-style corn, sour cream, and butter in an easy baked side dish. It comes out golden on top with a soft, set center.
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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: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (8.5 oz) corn muffin mix Jiffy
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup sour cream
  • 0.5 cup butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

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

Notes

For an even texture, stir just until the ingredients are combined. Refrigerate leftovers for up to 4 days; freezing is possible, though the texture may soften. For a gluten-free version, use a gluten-free corn muffin mix.