Description
Creamy, golden, sweet-but-not-too-sweet, and loaded with real corn flavor, this cozy casserole is the easiest crowd-pleaser you’ll ever make. It’s basically cornbread meets corn pudding, with the fluffiest golden top and soft, scoopable center.
Ingredients
Scale
- 15 ounces canned whole-kernel corn, drained (1 can)
- 15 ounces canned creamed corn (1 can)
- 1 cup sour cream (or plain Greek yogurt)
- ½ cup unsalted butter, melted (1 stick)
- 1 large egg
- 8.5 ounces Jiffy Corn Muffin Mix (1 box)
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch baking dish.
- In a large bowl, whisk together corn, creamed corn, sour cream, melted butter, and egg.
- Stir in the dry Jiffy corn muffin mix until just combined.
- Pour batter into the prepared dish and smooth the top.
- Bake 50–55 minutes, until golden brown and set in the middle.
- Let cool at least 10 minutes before serving.
Notes
Don’t prepare the corn muffin mix per the box—use the dry mix only. For a sweeter version, add 1–2 tablespoons of sugar. Spice it up with jalapeños, or make it cheesy with a cup of shredded cheddar. Double the recipe for a crowd and use a 9×13 pan—add a few extra minutes to the bake time.
Nutrition
- Serving Size: 1 scoop
- Calories: 310
- Sugar: 5g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg