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Holiday-Style Jiffy Corn Casserole with Maple and Pecans

Maple syrup, cinnamon and pecans turn corn casserole into a holiday side.
Print Recipe
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
  • 3/4 cup sour cream
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon butter for dish
  • 1/4 cup pure maple syrup
  • 3/4 cup chopped pecans divided
  • 1/4 teaspoon ground cinnamon

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. Whisk eggs, sour cream, melted butter, maple syrup and cinnamon.
  2. Stir in both corns, then fold in dry muffin mix and half the pecans. Spread in dish and sprinkle remaining pecans over top.
  3. Bake 45–55 minutes until center is set and 165°F. Tent loosely with foil if pecans brown too quickly. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer.
Serving size: 1/10 of the recipe.
Contains tree nuts. Reducing sour cream to 3/4 cup balances the added 1/4 cup syrup so the batter is not overly wet.
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.