corn casserole

This creamy, golden corn casserole is the ultimate comfort side dish — soft and custardy in the center with lightly crisp edges. Made with Jiffy mix, corn, sour cream, and butter, it’s completely foolproof and beloved at holidays, potlucks, and Sunday dinners alike.

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Prep Time 10

Cook Time 53

Rest Time 10

Total Time 1 13

Servings: 8

Course: Main Dish, Side Dish

Cuisine: American Southern

Calories: 285

Ingredients Equipment Method Nutrition Notes

Ingredients

1 box8.5 oz Jiffy corn muffin mix -or any cornbread mix
1 can15 oz Whole kernel corn -drained
1 can15 oz Creamed corn -undrained
1 cup Sour cream -or Greek yogurt substitute
½ cup Butter -melted
2 large Eggs -lightly beaten
— optional Shredded cheddar cheese -about 1 cup for topping or mixing in
— optional Diced jalapeños -for mild heat
— optional Crumbled bacon -for smoky flavor
— optional Chopped green onions -for garnish

Equipment

1 9x13 inch baking dish (Greased)
1 Large mixing bowl (For combining ingredients)
1 Wooden spoon or spatula (For stirring batter)
1 Measuring cup set (Dry and wet ingredients)
1( Can Opener (For canned corn)

Method

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Melt butter and drain the whole kernel corn.
In a large bowl, combine Jiffy mix, whole kernel corn, creamed corn, sour cream, melted butter, and eggs.
Stir gently until just combined — lumps are okay. Do not overmix.

Nutrition

Serving: 150gCalories: 285kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 420mgPotassium: 2mgFiber: 8gSugar: 420gVitamin A: 2IUVitamin C: 2mgCalcium: 70mgIron: 1.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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