Ingredients
Scale
- 1 (8.5 oz) package Jiffy corn muffin mix
- 1 (14.75 oz) can cream-style corn
- 1 (15.25 oz) can whole kernel corn, drained (or frozen corn kernels)
- 1 cup sour cream
- 6 tablespoons salted butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 casserole dish with non-stick spray.
- In a large mixing bowl, combine Jiffy corn muffin mix, cream-style corn, drained whole kernel corn, sour cream, melted butter, and shredded cheddar cheese.
- Pour the mixture into the greased casserole dish, spreading evenly.
- Bake for 45-50 minutes until the center is firm and the top is golden brown.
- Allow to cool for about 10 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using both cream-style corn and whole kernel corn enhances texture.
Ensure melted butter is mixed evenly for a rich flavor.
Letting the casserole cool before serving helps maintain its shape.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 3
- Sodium: 400
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
- Cholesterol: 40