Jiffy Corn Casserole

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.

Jiffy Corn Casserole

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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.

• Author: Diana Rattray
• 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

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• 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)

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Instructions

1. Preheat the oven to 350 F.
2. Grease a 2-quart baking dish.
3. 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.
4. Bake the casserole for 45 to 50 minutes, or until lightly browned.

Nutrition

• Serving Size:
• Calories: 329
• Sugar: 3.9 g
• Sodium: 487 mg
• Fat: 16.3 g
• Carbohydrates: 40.6 g
• Fiber: 4.5 g
• Protein: 8.1 g