Corn Casserole combines whole-kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, melted butter and eggs in a straightforward baked side dish.
The ingredient list is compact and familiar. Whole-kernel corn adds texture, while creamed corn and sour cream supply moisture to the dry corn muffin mix.
Everything is mixed together, poured into a greased 13-by-9-inch pan, and baked at 350°F for 35 minutes, or until the top is golden brown.
Corn Casserole
A classic corn casserole made with Jiffy corn muffin mix, whole-kernel corn, creamed corn, sour cream, butter and eggs.
Servings: 4 people
Ingredients
- 1 can whole kernel corn with liquid
- 1 cup cream style corn
- 1 box Jiffy Corn Muffin Mix dry
- ½ cup butter melted
- 2 eggs beaten
- 1 cup sour cream
Instructions
- Mix all the ingredients together
- Pour into a greased 13×9 inch pan
- Bake at 350ºF for 35 minutes, or until golden brown
- Let cool, serve, and enjoy!
Nutrition
Calories: 693kcal | Carbohydrates: 64g | Protein: 11g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 174mg | Sodium: 1063mg | Potassium: 342mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1303IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 2mg
