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Jiffy corn casserole
Stroller Envy

Classic Jiffy Corn Casserole (my go-to for potlucks)

A soft corn side dish made with muffin mix, two kinds of corn and sour cream.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 side servings
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Corn Muffin Mix one box; dry mix only
  • 15.25 oz canned whole-kernel corn drained well
  • 14.75 oz canned cream-style corn undrained
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon butter for dish

Method
 

  1. Heat oven to 350°F. Grease a 9x13-inch dish with the teaspoon butter. Drain whole-kernel corn thoroughly; keep the liquid in the cream-style corn.
  2. Whisk eggs, sour cream and melted butter until combined. Stir in both corns, then fold in dry muffin mix just until no dry pockets remain. Do not add the egg and milk listed on the mix box.
  3. Spread batter in dish. Bake uncovered 45–55 minutes, until golden, the center no longer ripples and a thermometer in the center reads 165°F. The texture should be moist and spoonable, not liquid. Rest 10 minutes before serving.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer.
Serving size: 1/10 of the recipe.
For make-ahead, bake first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before baking rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.