Jiffy Corn Casserole

Oval red baking dish filled with corn casserole.

Jiffy Corn Casserole makes for the perfect holiday side dish. With just a few staple pantry and refrigerated ingredients this casserole is put together in 5 minutes time and baked for 40 minutes in the oven.

Course Side Dish

Cuisine American

Diet Low Salt

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 210kcal

Author Katie

Equipment

1 Mixing Bowl
1 Silicone Spatula
1 Baking Dish
1 Oven

Ingredients

1 15.25 oz can whole kernel corn, drained
1 14.75 oz can cream-style corn
1-½ cups Sour Cream
1 tablespoon granulated sugar
1 tablespoon dried chives
8 ounce Jiffy Corn Muffin Mix
Non-Stick Cooking Spray

Instructions

In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, granulated sugar, dried chives and corn muffin mix. Mix until combined and fluffy.
1 15.25 oz can whole kernel corn, drained, 1 14.75 oz can cream-style corn, 1-½ cups Sour Cream, 1 tablespoon granulated sugar, 1 tablespoon dried chives, 8 ounce Jiffy Corn Muffin Mix
Coat a large baking dish with cooking spray. Then pour the corn mixture into the baking dish. Bake at 350 degrees Fahrenheit for 40 minutes until set.
Non-Stick Cooking Spray
Let rest for 10 minutes, and then serve and enjoy.

Notes

Lighten It Up - You can substitute plain yogurt for the sour cream.
Cheese - Love cheese? You can add in a half cup of shredded cheddar cheese into the mixture and then add an additional half cup during the last 5 minutes of cooking to melt on top.
Make Ahead - You can make this casserole up to a day ahead of time and then remove from the refrigerator about an hour prior to baking, then bake according to instructions below.

Nutrition