Jiffy Corn Casserole
Servings 10
Calories
Ingredients
- ½ cup salted butter softened (1 stick)
- 1 box 8.5 oz. Jiffy corn muffin mix
- 1 can creamed of corn 14.75 oz
- 1 can 15 oz. whole kernel corn drained (You can use 1 ½ cup of thawed kernel corn)
- 1 cup sour cream
- 2 eggs room temperature
- ½ cup cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees F
- Butter a 9 x 13 baking dish. I like to use a thin layer of butter but you can also use oil or cooking spray.
- In a large mixing bowl, mix the butter, corn muffin mix, cream of corn, whole kernel corn, sour cream, egg, and cheddar cheese. Mix until all ingredients are combined.
- Pour into the prepared baking dish.
- Bake for 43-45 minutes in the preheated oven. Until the top is nice and golden
- Serve and Enjoy!
Notes
Storage: Store in an airtight container in the fridge for 5 to 7 days