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Sour cream and chive jiffy corn casserole
Stroller Envy

Sour Cream and Chive Jiffy Corn Casserole

Fresh chives brighten a tangy sour-cream 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
  • 1/4 cup chopped fresh chives 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 and pepper. Stir in drained whole corn, undrained cream-style corn and 3 tablespoons chives. Fold in dry muffin mix just until combined.
  3. Spread in dish and bake 45–55 minutes, until center is set and 165°F. Rest 10 minutes; sprinkle with remaining tablespoon chives.

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.