Description
A creamy and simple corn casserole made with Jiffy mix. It is a popular side dish for family dinners and holidays.
Ingredients
Scale
- 1 box Jiffy corn muffin mix
- 1 can (15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy mix, creamed corn, drained corn, melted butter, and sour cream. Stir until smooth.
- Fold in the shredded cheddar cheese.
- Pour the mixture into the prepared dish. Spread evenly.
- Bake for 45 minutes, or until the top is golden brown and the center is set.
- Let it cool for 5 minutes before serving.
Notes
- You can add a pinch of black pepper or cayenne for extra flavor.
- For a creamier texture, use full-fat sour cream.
- Leftovers keep in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 300
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg