Corn Casserole

This delicious, easy Corn Casserole recipe is a cross between creamed corn and cornbread and is the easy side dish for any holiday dinner.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 338kcal

Preheat oven to 350° F and spray an 8 x 8 inch baking dish with non-stick cooking spray.
In a small microwave safe bowl, add the butter and microwave for 15-20 seconds until melt butter
½ cup unsalted butter
In a large bowl, add the drained whole corn, creamed corn, sour cream and eggs to bowl and mix until well combined
15 ounces whole kernel corn, 15 ounces creamed corn, 1 cup sour cream, 2 large eggs
Add muffin mix and pour in melted butter and stir to thoroughly combine.
8.5 ounces Jiffy Corn Muffin Mix
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 45-50 minutes or until golden brown.

Store leftovers in the refrigerator for up to 4 days.

Add in sliced jalapenos or green chiles for a spicier version.

Add a cup of freshly grated cheddar cheese if desired.

Mix in half cream cheese and half sour cream.