This is a popular corn casserole—also known as corn pudding—made with a package of Jiffy corn muffin mix. This fluffy corn casserole will settle a bit when it comes out of the oven, but it will still taste great. Add some diced green chile peppers if you like a little heat. Or add about 1/2 cup of shredded cheese to the batter.
PrintJiffy Corn Casserole
This basic corn casserole, also known as corn pudding, is made with a combination of two kinds of corn, a Jiffy corn muffin mix, and eggs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings 1x
- Category: Casseroles, Corn
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 1 8.5-ounce-box Jiffy Corn Muffin Mix
- 1/2 cup sour cream
- 2 large eggs, beaten
- 1/3 cup milk
- 6 tablespoons melted butter
- 1 15-ounce can cream-style corn
- 1 15-ounce can whole kernel corn (or a 12-ounce can of niblets)
Instructions
- Preheat the oven to 350 F.
- Grease a 2-quart baking dish.
- In a mixing bowl, combine the muffin mix with the sour cream, eggs, milk, melted butter, and cream-style corn. Mix well. Drain the whole kernel corn and fold it into the batter.
- Bake the casserole for 45 to 50 minutes, or until lightly browned.
