Jiffy Corn Casserole

Jiffy Corn Casserole

from thekitchenmagpie.com
Appetizer
60 min
8 servings
243 kcal / serving

How to make the best Jiffy corn casserole around with Jiffy corn muffin mix. Crispy brown cornbread edges with a soft corn casserole middle makes this literally the BEST corn casserole ever!

Ingredients

  • one 8 ounce package jiffy corn muffin mix
  • ½ cupsalted butter (, melted)
  • one 8-3/4 ounce can whole kernel corn (, drained)
  • 1 cancream-style corn (, do not drain any liquid)
  • 1 cupsour cream
  • 2 largeeggs
  • ¼ cupgranulated sugar ((see notes))

Directions

  1. 1

    Preheat your oven to 350°F.

  2. 2

    Grease a 2-quart lidded casserole dish with butter.

  3. 3

    Combine all of the ingredients until they are completely combined. Spoon into the greased casserole dish.

  4. 4

    Bake in the preheated oven for 55-65 minutes until the center of the casserole is firm and the temperature reaches at least 165 °F to ensure that the raw eggs are cooked safely. The casserole will still be jiggly, this is not a firm sliceable dish.

  5. 5

    Remove and serve. This does not slice, this is spooned onto plates like a casserole.