“This truly is the most delicious stuff! A bit like a cross between corn souffle and a slightly sweet corn pudding! Try it, I know you will love the ease of preparation and especially the taste. Everyone always wants the recipe! Note: The ingredients can be doubled and baked in a 9×13 inch baking dish in almost the same amount of cooking time.”
When you sit down to a comforting dinner, whether pot roast, pork chops or grilled chicken, what side dishes do you make? This corn casserole recipe is easy and one of our favorite side dishes to make for everything from a weeknight dinner to a holiday meal.
Jiffy corn casserole is a beloved shortcut side dish that instantly makes any fall meal feel cozier. Oh, and did I mention it’s also the easiest thing you’ll make this week? You take a box of Jiffy corn muffin mix, combine it with a few pantry staples (canned corn, sour cream, eggs, and butter), and it bakes up somewhere between tender cornbread and a moist corn pudding.
Ingredients
2 cans whole kernel corn (1 drained)
1 can cream corn
1 stick butter, melted
8 oz. sour cream
1 package of corn muffin mix (Martha White or Jiffy)
1/2 C shredded cheddar cheese
Optional: red pepper
How to make it
Preheat oven to 350 degrees. Grease casserole bowl with a little butter. In a large bowl, stir or whisk together the 3 cans of corn (1 can of the whole kernel corn is drained & the other can should still have the water), corn muffin mix, sour cream, melted butter, and cheddar cheese. Sprinkle with a little red pepper before baking. Bake 45-55 minutes, until golden brown. Serves 6