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A freshly baked corn casserole in a white ceramic dish on a wooden table with a single large mixing bowl and a folded striped kitchen towel beside it.
Stroller Envy

One-Bowl Jiffy Corn Casserole for Minimal Cleanup

A one-bowl corn casserole with cheddar and green onions.
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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
  • 1 cup shredded cheddar
  • 2 green onions thinly sliced

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. In one large bowl, whisk eggs, sour cream and melted butter.
  2. Stir in drained whole corn and undrained cream-style corn. Fold in dry muffin mix, cheddar and green onions just until combined; spread in dish.
  3. Bake 45–55 minutes, until golden and set in center with an internal temperature of 165°F. Rest 10 minutes.

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.