Jiffy Corn Casserole Recipe
Make this classic Jiffy Corn Casserole for holidays, BBQs, or weeknight dinners. Simple pantry ingredients make a creamy, cheesy casserole everyone loves!
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Servings: 8
Ingredients
- ½ cup butter melted
- 2 large eggs
- 8.5 ounces jiffy cornbread mix (same as 1 box)
- 15.25 ounces corn rinsed, drained
- 14.75 ounces creamed corn undrained
- 1 cup sour cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cheddar cheese divided
Instructions
- Preheat oven to 350F.
- Grease an 9×9 or 9×13 baking dish with nonstick spray.
- Combine all the ingredients in a bowl, minus 1 cup of the cheese.
- Pour into prepared dish and top with remaining cheese.
- Cover with foil and cook for 30 minutes.
- Uncover and cook for 15-20 more.
- Remove and serve.
Notes
- Perfect texture - Butter the baking dish for crispy edges. Combine wet ingredients before adding to cornbread mix. The center should be set and not jiggly when done.
- Adjust consistency - Leave the eggs out for more creamy (pudding like) texture. If using using gluten-free Jiffy mix add 3/4 cup of milk.
- Change it up - Bake as individual muffins instead of casserole. Stir in a pound of cooked ground beef or turkey to make it a complete meal.
Nutrition
Serving: 1 | Calories: 510kcal | Carbohydrates: 44g | Protein: 14g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 831mg | Potassium: 309mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1100IU | Vitamin C: 5mg | Calcium: 261mg | Iron: 2mg
