In-A-Jiff Corn Casserole

★★★★★ 1 Review
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By Tam D
from The Dalles, OR

Scalloped, casserole, souffle -- whatever you call it, this recipe is a family favorite! It's super fast, ridiculously easy, and positively addictive! Appears on every holiday table, as it pairs well with simply everything -- and I always have to make a double recipe! Another life-saver with vegetarians at the table :)

serves 6-8
prep time 5 Min
cook time 45 Min
method Bake

Ingredients

  • 1 can
    whole kernel corn, with liquid
  • 1 can
    creamed corn
  • 2
    eggs, beaten well
  • 1 c
    sour cream
  • 1/2 c
    butter, melted
  • 1 pkg
    jiffy corn muffin mix*
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How To Make

  • 1
    Beat the eggs in a large mixing bowl.
  • 2
    Dump in everything else, and whisk together until well combined.
  • 3
    Pour into a 2 qt. baking dish that has been prepared with food release spray.
  • 4
    Bake 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.)
  • 5
    NOTES: 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.
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