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corn casserole made with jiffy mix and corn

Jiffy Corn Casserole

Diana
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.
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Servings 6 to 8 servings
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Course Casseroles, Corn
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes

Ingredients
  

  • 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.
Keyword corn casserole, corn pudding, jiffy corn muffin mix
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