Jiffy Corn Casserole
Yield: 6 to 8 servings
This quick and easy Corn Casserole recipe is a favorite at BBQ gatherings and holiday dinners. With crispy, golden edges, a rich, creamy center, and delightful pops of sweet corn, it's irresistible!
Ingredients
- 1 box (8.5 ounces) Jiffy Corn Muffin Mix
- 1 teaspoon Morton kosher salt, plus a bit more for sprinkling over top before serving
- 2 cups raw sweet corn kernels, cut from the cob or one 14-ounce can whole kernel corn (drained well)
- 1 can (14 ounces) cream-style sweet corn
- ½ cup unsalted butter, melted
- 1 cup full-fat sour cream
- 1 large egg, lightly beaten
- ¼ cup honey, optional
- sliced jalapeño pepper, optional
Instructions
- Preheat oven to 375°F. Lightly spray a 10'' cast iron skillet with cooking spray and set aside. You could also use a baking dish of similar size.
- In a medium bowl, stir together the corn muffin mix, salt, sweet corn kernels (or canned corn), cream style corn, butter, sour cream, egg, and optional honey.
- Add corn mixture to prepared skillet. Bake for 45 minutes, or until set and golden brown.
- Serve hot, with a little sprinkle of coarse salt over the top. Offer honey and fresh jalapeno on the side.
Notes
Adapted from the recipe box of Kristi Pickert.
Nutrition Information:
Serving: 1 Calories: 255kcal Carbohydrates: 19g Protein: 4g Fat: 19g Saturated Fat: 10g Polyunsaturated Fat: 6g Trans Fat: 1g Cholesterol: 73mg Sodium: 466mg Fiber: 2g Sugar: 6g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.