Jiffy Corn Casserole
1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350 degrees for 55 to 60 minutes. What could be easier? I'll definitely be using this recipe again.
This was before baking.... was to busy to get an after photo :)
10 comments:
Sounds very yummy and easy.
Would this make an 8 × 8 pan or a 9 × 13 pan?
Is this baked covered or uncovered?
Uncovered.
I’ve made this recipe many times but mine has jalapeños also, only the cream style corn and I baked it in a 9x13 for 25 minutes @ 450 degrees. YUMMY 😋
I always drain the kernel corn, cooks quicker & less loose.
Can this casserole be made on a Wednesday and baked on Thursday?
I don't think I'd do ahead because I'm not sure what the corn bread mix would do with the extra time to soak up the moisture. Let me know if you do try it.
I think I used 9x11 pan and didn't cover it.
I'm not cooking a lot these days - need to get back to it
I just made the casserole and I was going to wait to make it until tomorrow. Does anyone know if that works? If I do make it tonight how should I reheat it? Would microwave work?
This is my go to pot luck dish. I add 1/2 cup of sugar to get a little extra sweetness. It's always a crowd please.
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