Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix
- 1 can Creamed Corn
- 2 cans Whole Kernel Corn (drained)
- 1 cup Sour Cream
- 1/2 cup Butter (Melted
Instructions
- Start with the mix: In a large bowl, combine your Jiffy Corn Muffin Mix, creamed corn, drained whole kernel corn, sour cream, and melted butter. Gently fold everything together with a spoon or spatula until just combined. Don’t overmix here—the batter should still look a little lumpy.Tip: I once overmixed it in my haste, and the texture was much denser than usual. Lesson learned—fold, don’t stir aggressively!
- Prepare your pan: Grease your baking dish generously with non-stick spray. You don’t want all that cheesy goodness sticking to the sides!
- Bake it up: Pour the mixture into your prepared dish and bake it at 350°F for about 45 minutes. You’ll know it’s done when the edges start to turn golden brown and a toothpick inserted in the center comes out mostly clean.Tip: Don’t open the oven too often! I made this mistake once, and it slowed down the cooking time. Trust the process—your nose will tell you when it’s close.
- Cheesy finish: Once it’s baked, sprinkle some grated cheese over the top and pop it back in the oven for an additional 10 minutes. The cheese will melt into a golden, bubbly layer of deliciousness.
- Serve hot: Let it cool for a few minutes before serving, but it’s best enjoyed warm out of the oven. There’s something magical about that first hot bite.
Notes
This corn casserole works beautifully as a side dish, but it can also stand on its own with the right presentation. Serve it in the baking dish for a rustic, homestyle feel, or spoon it into individual ramekins for a more polished look. A sprinkle of chopped green onions or fresh parsley on top adds a nice pop of color. Pair it with roasted meats, like turkey or even alongside a hearty chili if you’re going for a more casual spread.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dinner