jiffy corn casserole

How To Make jiffy corn casserole

• 1

  Gather ingredients. Preheat oven to 350 degrees F.
• 2

  To melt the butter, place the stick in an 8"x8" glass baking dish, then microwave for 20 to 30 seconds until melted. Alternately, you may melt the butter in a small saucepan on the stove, then pour into an 8"x8" baking dish. Swirl butter in baking dish to coat all sides. Set aside.
• 3

  Break egg into mixing bowl; beat lightly with a spoon; add creamed corn; stir to combine.
• 4

  Add whole kernel corn, sour cream, sugar and pinch/sprinkle of salt; stir to combine.
• 5

  Add corn muffin mix; stir to combine well.
• 6

  Pour mixture into prepared 8"x8" baking dish and spread the batter toward the sides and corners (the butter will come to the top, but that's okay).
• 7

  Bake for one hour. (Do NOT over bake! It may look a little undercooked, but it's supposed to be moist.)
• 8

  When casserole is removed from oven, it will usually have a few little pools of melted butter on top. I poke a few small holes in the casserole and swirl the dish to redistribute the butter to be absorbed.
• 9

  Serve hot or warm. Cover and refrigerate leftovers. Gently reheat individual portions in microwave.
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