In-A-Jiff Corn Casserole
Another life-saver with vegetarians at the table :)
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- 1 can(s)
- whole kernel corn, with liquid
- 1 can(s)
- creamed corn
- eggs, beaten well
- 1 c
- sour cream
- 1/2 c
- butter, melted
- 1 pkg
- jiffy corn muffin mix*
1Beat the eggs in a large mixing bowl.
2Dump in everything else, and whisk together until well combined.
3Pour into a 2 qt. baking dish that has been prepared with food release spray.
4Bake 45-50 minutes at 350* Let rest about 10 minutes before serving.
(Don't overbake -- the center may seem a little soft/loose, but it'll firm up as it sits.)
5NOTES: Reheats well.
If doubling the recipe, be sure to allow extra baking time and/or use a shallower baking dish. (I prefer more of a deep-dish presentation, so I use an extra-large casserole dish, and bake longer.)
*This recipe is easily made gluten free by substituting GF cornbread mix; a Jiffy mix is small, so unless you're doubling the recipe you'll only want to use only a portion (half?) of the GF mix.