Jiffy Corn Casserole

Jiffy Corn Casserole

from thekitchn.com
60 min
1 6 to 8

Ingredients

  • Cooking spray or butter, for the baking dish
  • 8 tablespoons (1 stick) unsalted butter
  • 1 (15-ounce) can corn kernels
  • 8 ounces sour cream (1 cup)
  • 2 large eggs
  • 1 (15-ounce) can creamed corn
  • 1 (8.5-ounce) box regular or vegetarian Jiffy corn muffin mix

Directions

  1. 1

    Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.

  2. 2

    Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels.

  3. 3

    Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.

  4. 4

    Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.