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Jiffy corn casserole
Stroller Envy

Jiffy Corn Casserole with Honey-Butter Glaze

A soft corn casserole brushed with a warm honey-butter glaze.
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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 tablespoons unsalted butter for glaze
  • 2 tablespoons honey
  • 1/8 teaspoon fine salt

Method
 

  1. Heat oven to 350°F. Grease a 9x13-inch dish with the teaspoon butter.
  2. Whisk eggs, sour cream and the 1/2 cup melted butter. Stir in drained whole corn and undrained cream-style corn. Fold in dry muffin mix, spread in dish and bake 45–55 minutes, until set and 165°F in center.
  3. Warm the glaze butter, honey and salt in a small saucepan just until melted. Brush over the hot casserole and rest 10 minutes before serving.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer, small saucepan.
Serving size: 1/10 of the recipe.
Contains honey; do not serve to children under 12 months.
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.