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Easy Best Jiffy Corn Casserole with Sour Cream Recipe

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This Jiffy corn casserole with sour cream is a quick, easy, and delicious side dish perfect for busy weeknights. It’s creamy, tender, and has a golden crust, made with simple pantry ingredients.

Ingredients

Scale
  • 1 box Jiffy Corn Muffin Mix (8.5 oz)
  • 1 can whole kernel corn (15.25 oz), drained
  • 1 can creamed corn (14.75 oz)
  • 1 cup sour cream (full-fat preferred)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
  2. Drain the whole kernel corn thoroughly using a fine-mesh strainer.
  3. In a large bowl, whisk the eggs until light and frothy, about 30 seconds.
  4. Add the sour cream and melted butter to the eggs. Whisk until smooth.
  5. Stir in both cans of corn (drained whole kernels and creamed corn) until evenly distributed.
  6. Sprinkle in the Jiffy mix, salt, and pepper. Stir gently until just combined (a few lumps are fine).
  7. Pour the batter into the prepared dish and spread evenly with a spatula.
  8. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be slightly pulling away from the dish.
  9. Let it cool for 5-10 minutes before serving.

Notes

For best results, let eggs and sour cream come to room temperature before mixing. Don’t overmix the batter. Use a glass baking dish if possible. Check for doneness at 35 minutes. Let the casserole rest before serving. If the top browns too fast, cover loosely with foil.

Nutrition

Keywords: Jiffy corn casserole, corn casserole with sour cream, easy corn casserole, Jiffy corn casserole recipe, corn casserole side dish

Find it online: https://lenatable.com/easy-best-jiffy-corn-casserole-with-sour-cream-recipe/