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Kid-Approved Jiffy Corn Casserole with Sour Cream: Easy 4-Ingredient Recipe

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This easy 4-ingredient corn casserole is incredibly moist, slightly sweet, and kid-approved. It’s the perfect side dish for any occasion, from weeknight dinners to holiday feasts.

Ingredients

Scale
  • 1 (8.5 oz) box Jiffy Corn Muffin Mix
  • 1 (14.75 oz) can cream-style corn
  • 1 (14.75 oz) can whole kernel corn, drained
  • 1 cup (8 oz) sour cream
  • ½ cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking dish with cooking spray or butter.
  2. Melt the butter in a microwave-safe bowl in 30-second intervals until liquid. Set aside to cool slightly.
  3. In a large mixing bowl, combine the sour cream, melted butter, undrained cream-style corn, and drained whole kernel corn. Stir until well combined.
  4. Add the Jiffy Corn Muffin Mix and stir gently until just incorporated. Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared baking dish and spread into an even layer.
  6. Bake for 45 to 55 minutes, until the top is deep golden brown, edges pull away from the dish, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Remove from oven and let cool in the dish for 10-15 minutes before slicing and serving warm.

Notes

For a cheesier version, stir in ½ cup shredded cheddar cheese before baking. For a Mexican twist, add a 4-oz can of diced green chiles and ¼ cup crumbled cotija cheese. To make gluten-free, use a gluten-free corn muffin mix. Leftovers can be stored in the refrigerator for up to 4 days and reheat well in the microwave or oven.

Nutrition

Keywords: corn casserole, Jiffy corn casserole, sour cream corn casserole, easy side dish, kid-friendly, 4-ingredient recipe

Find it online: https://evabake.com/kid-approved-jiffy-corn-casserole-with-sour-cream-easy-4-ingredient-recipe/