Description
This Easy Corn Casserole is a creamy, buttery dish perfect for family dinners or holiday gatherings. Made with a simple mix of Jiffy corn muffin mix, sour cream, butter, and egg, this casserole bakes to a golden brown and offers a comforting blend of sweet corn flavor and rich texture. It’s a crowd-pleasing side dish that requires minimal effort and delivers maximum taste.
Ingredients
Scale
Ingredients
- 1 box Jiffy corn muffin mix (approximately 8.5 oz)
- 8 oz sour cream
- 1 stick butter or margarine, melted (1/2 cup or 113 grams)
- 1 large egg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the casserole evenly.
- Combine Ingredients: In a large bowl, mix together the Jiffy corn muffin mix, sour cream, melted butter, and egg until the batter is smooth and all ingredients are thoroughly incorporated.
- Prepare Baking Dish: Grease a 9×9-inch baking dish or similar-sized casserole dish with butter or non-stick spray to prevent sticking. Then, pour the mixed batter evenly into the dish.
- Bake: Place the casserole in the preheated oven and bake for 40 to 45 minutes. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, indicating the casserole is cooked through.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly for about 10 minutes. This allows it to set and makes serving easier.
Notes
- Use sour cream at room temperature to help blend ingredients smoothly.
- You can substitute butter with margarine if preferred.
- For added flavor, consider folding in some canned corn kernels or shredded cheese before baking.
- Make sure not to overmix the batter to keep the casserole light and tender.
- Store leftovers covered in the refrigerator and reheat before serving.
