Jiffy Corn Casserole

Name: Jiffy Corn Casserole
Total time: 1 h
Ingredients: one 8 ounce package JIFFY Corn Muffin Mix; 1/2 cup salted butter , melted; one 8-3/4 ounce can whole kernel corn , drained; 1 can cream-style corn , do not drain any liquid; 1 cup sour cream; 2 large eggs; 1/4 cup granulated sugar (see notes)

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Total: 60

Servings: 8

Ingredients

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one 8 ounce package JIFFY Corn Muffin Mix1/2 cup salted butter, meltedone 8-3/4 ounce can whole kernel corn, drained1 can cream-style corn, do not drain any liquid1 cup sour cream2 large eggs1/4 cup granulated sugar (see notes)

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Instructions

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Step 1

Preheat your oven to 350°F.

Step 2

Grease a 2-quart lidded casserole dish with butter.

Step 3

Combine all of the ingredients until they are completely combined. Spoon into the greased casserole dish.

Step 4

Bake in the preheated oven for 55-65 minutes until the center of the casserole is firm and the temperature reaches at least 165 °F to ensure that the raw eggs are cooked safely. The casserole will still be jiggly, this is not a firm sliceable dish.

Step 5

Remove and serve. This does not slice, this is spooned onto plates like a casserole.