Corn Casserole
Make a delicious corn casserole with butter, corn, Jiffy mix, sour cream, and eggs. It’s an easy and comforting side dish for any meal.
Servings: 8 people
Calories: 390kcal
Cost: $4.96
Equipment
- 8x8-inch baking dish
- mixing bowls
- measuring cups
- mixing spoon
Ingredients
- ½ cup unsalted butter melted
- 15 ounce can whole kernel corn drained
- 15 ounce can creamed corn not drained
- 8.5 oz box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 2 large eggs
Instructions
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Spray a square 8 x 8-inch baking dish with cooking spray.
MIX BATTER:
- In a small microwave-safe bowl, melt butter.
- Drain the can of whole-kernel corn and add it to a large bowl.
- Add creamed corn, sour cream, and eggs to a bowl and mix until well combined.
- Add muffin mix and pour in the melted butter.
- Stir until combined.
BAKE AND SERVE:
- Spread the batter evenly into the prepared baking dish.
- Bake for 45-50 minutes or until lightly browned.
- Serve immediately.
Nutrition
Serving: 1piece | Calories: 390kcal | Carbohydrates: 43g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 411mg | Potassium: 276mg | Fiber: 4g | Sugar: 11g | Vitamin A: 807IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg