Corn Casserole

Course: Side Dish

Cuisine: American

Keyword: jiffy corn casserole

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 312kcal

Author: Malinda Linnebur

This quick and easy Corn Casserole is a side dish everyone should have in their back pocket. It's made with cream-style corn, sour cream, canned corn, and your choice of Jiffy corn muffin mix or make it from scratch! It's pure comfort food and pairs well with so many main dishes!

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Ingredients

½ cup (65g) all purpose flour
½ cup (80g) cornmeal
¼ cup (50g) sugar
2 teaspoons baking powder
½ teaspoon salt
1 (15.25oz) (432g) can whole kernel corn, drained
1 (14.25oz) (418g) can cream-style corn
1 cup (260g) sour cream
½ cup (113g) butter, melted
1 large egg

Instructions

Preheat oven to 350°F.
In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt. Add remaining ingredients and mix just until combined. Pour into a 9x13 baking dish (or 12" cast iron skillet) and bake for 40-50 minutes or until center is set.

Notes

STORAGE: Store leftovers covered in the refrigerator for up to 4 days.
MAKE AHEAD: Cook up to 2 days in advance. When ready to reheat remove from the refrigerator for 30 minutes. Cover with foil and reheat in a 350 degree oven for 15 minutes or until heated through.
FREEZER FRIENDLY: Completely cool casserole and cover with foil or freeze in another freezer safe container for up to 3 months. Thaw in the refrigerator.
SLOW COOKER: Pour into a slow cooker, cover, and cook on LOW for 3-4 hours or HIGH for 2-2 1/2 hours. As all crockpots cook differently watch your casserole closely. It is done when the center is set.
JIFFY CORN MUFFIN MIX: Replace the flour, cornmeal, sugar, baking powder, and salt with 1 (8.5oz)(240g) box Jiffy Corn Muffin Mix. Continue with recipe as directed.

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