In-A-Jiff Corn Casserole

1
Tam D

By
@methodmaven

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 :)

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
5 Min
Cook:
45 Min
Method:
Bake

Ingredients

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

How to Make In-A-Jiff Corn Casserole

Step-by-Step

  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.

Printable Recipe Card

About In-A-Jiff Corn Casserole

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Quick & Easy




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