Mama's Jiffy Corn Casserole with Sour Cream and Cheese
Mama's Jiffy corn casserole stirs together in one bowl with creamed corn, whole kernel corn, sour cream and Jiffy mix, then bakes with a cheddar top into a moist Southern side dish.
Servings: 6
Ingredients
- 1 can cream-style corn 15-ounce
- 1 can whole kernel corn 11-ounce
- 2 eggs
- 1 cup sour cream
- 1 box Jiffy corn muffin mix can use another cornbread mix
- 1/2 cup butter melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13-inch casserole dish.
- In a mixing bowl, combine the cream corn, whole kernel corn, eggs, sour cream, muffin mix, and melted butter. Pour into the prepared dish.1 can cream-style corn, 1 can whole kernel corn, 2 eggs, 1 cup sour cream, 1 box Jiffy corn muffin mix, 1/2 cup butter
- Bake in the preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle shredded cheese over the top. Return to the oven for 15 minutes or until the center is firm.1 cup shredded cheddar cheese
Video
Notes
- Make ahead: Mix it up to 2 days ahead, cover and refrigerate. Let it sit on the counter for 30 minutes before baking as directed.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days and reheat in the microwave, oven or air fryer. Leftovers can be frozen for up to 3 months.
- Corn: No need to drain the whole kernel corn. Just pour off a little of the liquid if there is a lot.
- Add-ins: Try crumbled bacon, green chiles, diced onion, jalapeño or Pepper Jack cheese.