Description
A delicious and easy Jiffy Corn Muffin Casserole, perfect as a side dish.
Ingredients
Scale
- 2 (8 oz) boxes Jiffy Corn Muffin Mix
- ¼ cup sugar or sweetener (Adjust to suit taste)
- 2 eggs
- 1 cup sour cream or plain Greek yogurt
- ½ cup unsalted butter (Melted; measured solid)
- ¼–½ cup milk (Any milk will work. I used whole milk)
- 2 (15 oz) cans whole kernel corn (Drained)
Instructions
- Preheat the oven to 350°F. Grease a 12 inch cast iron skillet or 9×13-inch baking dish or similar casserole dish with butter or nonstick spray.
- In a large mixing bowl, combine the Jiffy Corn Muffin Mix and sugar or sweetener.
- Stir in the eggs, sour cream, milk, and melted butter. Don’t overmix, the batter should be thick and a little lumpy.
- Fold in the corn.
- Pour the batter into the prepared dish and smooth the top.
- Bake uncovered for 45-60 minutes, or until the edges are golden and the center is set. Use a toothpick to test, insert it into the casserole and ensure it returns clean.
- Let it cool completely before scooping or slicing. If you slice into it too soon, the slices may fall apart.
- If you are looking for a corn pudding/spoon bread texture, this may be completely fine for you.
Notes
- Adjust the sugar or sweetener to suit your taste.
- Cooking time may vary based on your oven; check for doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg