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Jiffy Corn Casserole Recipe

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This recipe for Jiffy Corn Casserole is from Sperring Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick unsalted butter
1- 15 oz can corn kernels
8 oz sour cream
2 large eggs
1- 15 oz can creamed corn
1- 8.5 oz box Jiffy corn muffin mix
Directions:
Directions:
Heat oven to 350º. Coat an 8" x 8" inch or other 2-quart baking dish with cooking spray.

Melt butter and set aside until warm to the touch. Meanwhile, drain the can of corn. Add sour cream and 2 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 an stir until well combined. Pour into the baking dish and smooth the top. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Cool for 10 minutes before serving.

 

 

 

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