Every year around the holidays someone in my family brings Jiffy corn casserole as a side. I honestly will make this anytime of the year. This casserole pairs well with roasted or baked chicken. You can make this casserole savory or sweet.
PRINTABLE RECIPE
INGREDIENTS
1 box Jiffy corn muffin mix (see below for substitution)
2 large eggs
15 oz can of corn (drained)
14.75 oz (418 g) can of creamed corn
1/2 cup (120 g) sour cream
1 stick of unsalted butter (113 g)
3/4 cup (177 ml) whole milk
1 cup (75 g) shredded cheddar cheese
*2 to 2.3 quart baking dish*
**See YouTube video for detailed recipe video**
INSTRUCTIONS
Preheat oven to 350 degrees F / 176 degrees C
In a large bowl combine and mix all ingredients well
In a buttered or greased 10 x 7 x 3 baking dish, pour in the batter
Bake in a preheated oven at 350 degrees F / 176 degrees C for 50 to 55 minutes *cook time may vary*
Once the corn casserole has cooked through, remove from oven and allow to set for 15 minutes before serving
**Makes at least 8 servings
N O T E S : You can substitute the box of Jiffy corn muffin mix with the ingredients below
SUBSTITUTE FOR JIFFY MIX
1 cup (155 g) yellow corn meal
2/3 cup (85 g) all-purpose flour
1 Tbsp baking powder
1/4 cup (50 g) sugar
1/2 tsp salt
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