Description
This sweet, creamy, custardy creamed corn casserole is everything you remember from holiday meals—made easy with a box of Jiffy mix. It’s the ultimate side dish for Thanksgiving, Easter, or any comfort-food gathering.
Ingredients
½ cup butter (1 stick)
1 (15-oz) can whole kernel corn, drained
1 (15-oz) can creamed corn, not drained
1 cup sour cream
3 tablespoons granulated sugar
½ teaspoon kosher salt
1 (8-oz) box Jiffy corn muffin mix
Instructions
Preheat your oven to 350°F. In an 8×8 or 9×9 inch glass baking dish, add the butter and melt it in the microwave. Use a spatula or brush to coat the sides of the dish with the melted butter to prevent sticking. Drain the can of whole corn and add it to the pan. Add the can of creamed corn (with liquid), sour cream, sugar, salt, and the corn muffin mix. Stir everything together until fully combined and smooth. Bake for 35–40 minutes, or until the edges are golden and pulling away from the sides and the center is set (no jiggle). A toothpick in the center should come out clean or with just moist crumbs. Let it rest for a few minutes before serving warm.
Notes
Corn casserole bakes slightly faster in a metal pan—start checking at 30 minutes.
To double: Use a 9×13 pan and bake for 45–50 minutes. Serves 16–20.