Description
A creamy, golden corn casserole made with Jiffy mix that delivers the perfect sweet-savory balance for your holiday table.
Ingredients
1 box (8.5 oz / 240 g) Jiffy Corn Muffin Mix
1 can (15 oz / 425 g) whole kernel corn, drained
1 can (15 oz / 425 g) creamed corn
1 cup (240 ml) sour cream
1/2 cup (115 g) unsalted butter, melted
2 large eggs
1 cup (120 g) shredded cheddar cheese
1/2 teaspoon (3 g) salt
1/4 teaspoon (1 g) black pepper
1/2 teaspoon (2 g) garlic powder
Optional: 1/2 cup (60 g) shredded cheddar cheese
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.
Whisk together sour cream, melted butter, and eggs until smooth.
Stir in whole kernel corn, creamed corn, salt, pepper, and garlic powder.
Add Jiffy Corn Muffin Mix and shredded cheddar cheese; mix until just combined.
Pour into baking dish and spread evenly. Top with additional cheese if desired.
Bake 45–55 minutes until golden and set.
Rest 10–15 minutes before serving.
Notes
Allow the casserole to cool slightly before slicing for best texture. Can be assembled 24 hours in advance and refrigerated before baking. Add extra baking time if cooking from chilled.
- Prep Time: 10 minutes
- Cook Time: 50 minutes