Description
A delicious, popular Southern side dish that’s made with whole corn, creamed corn, and Jiffy corn muffin mix. It’s moist, perfectly sweet, slightly creamy, and deliciously buttery—especially when served warm from the oven.
Ingredients
- 1 (8.5 oz) Jiffy Corn Muffin Mix (original or vegetarian)
- 1/2 cup (4 oz) unsalted butter
- 1 cup (8 oz) sour cream
- 2 large eggs
- 1 (15 oz) can whole kernel corn, well drained
- 1 (15 oz) can cream style corn
Instructions
1. Preheat oven to 350°F. Spray a 9×9-inch or 11×7-inch baking dish with non-stick cooking spray.
2. Melt butter in a large microwave-safe mixing bowl in the microwave until melted; let cool slightly.
3. Mix in sour cream and eggs until well blended.
4. Add drained corn kernels and creamed corn; stir to combine.
5. Pour in Jiffy muffin mix (breaking up any large clumps) and fold mixture until just combined.
6. Pour mixture into prepared baking dish and spread evenly.
7. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean and the casserole no longer jiggles.
8. Let cool slightly before serving warm.
Notes
Optional mix-ins: 1 cup shredded cheddar or Monterey Jack cheese, 1 (4 oz) can diced green chilies, 2 roasted and diced jalapeños, 1/2 cup chopped green onions, or 6 slices cooked and chopped bacon.
To make from scratch: substitute Jiffy mix with a blend of 1/2 cup flour, 1/2 cup cornmeal, 1/4 cup sugar, 3/4 tsp salt, and 1/2 tsp baking soda.
Perfect as a side dish for barbecues, holidays, or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 7g
- Sodium: 370mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg