Description
If you’re hunting for the side dish that basically wins every potluck and makes family dinners feel like a holiday, this warm, buttery, spoonable corn casserole is the one. With just six ingredients and five minutes of prep, it’s pure comfort in a dish.
Ingredients
Scale
- 1 box Jiffy Corn Muffin Mix (8 ounces)
- 1 can whole kernel corn, drained (15 ounces)
- 1 can creamed corn, not drained (15 ounces)
- 1 cup sour cream (full-fat is best)
- ½ cup salted butter, melted
- 1 large egg
Instructions
- Preheat oven to 350°F. Spray a 2-quart (or 9-inch square) baking dish with non-stick spray.
- In a large bowl, combine all ingredients and mix until just combined.
- Pour into prepared baking dish and smooth the top.
- Bake 45–50 minutes, until lightly browned and set in the center.
- Cool a few minutes and serve warm.
Notes
For a cheesier version, add ½ cup shredded cheddar to the batter or sprinkle on top. Easily doubled for a 13×9 dish—just extend the bake time by 10–15 minutes. Store leftovers in the fridge for up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 7g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg