Jiffy Corn Casserole Recipe
—·American
Ingredients
- 15 ounces canned whole-kernel corn (drained (1 can))
- 15 ounces canned creamed corn (1 can)
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup unsalted butter (melted (1 stick))
- 1 large egg
- 8.5 ounces Jiffy Corn Muffin Mix (1 box)
Instructions
8 steps
- 1
Preheat the oven to 350°F. Grease an 8x8-inch baking dish.
- 2
Whisk
- 3
In a large bowl, whisk together the corn, creamed corn, sour cream, melted butter, and egg.
- 4
Stir in the corn muffin mix.
- 5
Bake
- 6
Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes until the top is golden brown.
55 min - 7
Sit
- 8
Let the casserole sit for at least 10 minutes before serving
10 min
Progress
0 / 8 steps
Nutrition
Per serving (based on 9 servings)
Calories
327cal
Protein
5.0g
Carbs
35.0g
Fat
20.0g
Fiber
3.0g
Sugar
10.0g
Sodium
456mg
Saturated Fat
10.0g
