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A golden-brown corn casserole in a white ceramic dish garnished with small fresh thyme sprigs and a scatter of flat-leaf parsley on a wooden table.
Stroller Envy

Herbed Jiffy Corn Casserole with Thyme and Parsley

Thyme and parsley add a savory note to a soft corn casserole.
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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
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup chopped fresh parsley divided
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter.
  2. Whisk eggs, sour cream, melted butter, thyme, pepper and 3 tablespoons parsley. Stir in drained whole corn and undrained cream-style corn, then fold in dry muffin mix.
  3. Spread in dish and bake 45–55 minutes, until center is firm and 165°F. Rest 10 minutes and sprinkle with remaining tablespoon parsley.

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.