Description
A delicious and easy corn muffin casserole made with Jiffy Corn Muffin Mix and whole kernel corn.
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
- For a sweeter taste, adjust the sugar or sweetener to your liking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg