Jiffy Corn Casserole

Name: Jiffy Corn Casserole
Prep time: 5 min
Cook time: 45 min
Ingredients: Cooking spray or butter, for the baking dish; 8 tablespoons (1 stick) unsalted butter; 1 (15-ounce) can corn kernels; 8 ounces sour cream (1 cup); 2 large eggs; 1 (15-ounce) can creamed corn; 1 (8.5-ounce) box Jiffy corn muffin mix

4.9

(18)

www.thekitchn.com

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Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 7

Cost: $2.63 /serving

Author : Meghan Splawn

alcohol free autumn budget friendly

Ingredients

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Cooking spray or butter, for the baking dish8 tablespoons (1 stick) unsalted butter1 (15-ounce) can corn kernels8 ounces sour cream (1 cup)2 large eggs1 (15-ounce) can creamed corn1 (8.5-ounce) box Jiffy corn muffin mix

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Instructions

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Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.

Step 2

Melt 8 tablespoons unsalted butter in the microwave in a large bowl or on the stovetop. If melting on the stovetop, pour it into a large bowl after melting. Set aside until warm to the touch. Meanwhile, drain the can of corn kernels.

Step 3

Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn and the can of creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.

Step 4

Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Cool for 10 minutes before serving.