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Ingredients
Scale
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, undrained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 1/2 cup butter in an 8×8 or 9×9-inch pan and spread it up the sides.
- Add the drained whole kernel corn to the pan.
- Pour in the undrained creamed corn and mix well.
- Incorporate 1 cup sour cream evenly.
- Stir in 3 tablespoons sugar and 1/2 teaspoon kosher salt.
- Fold in the Jiffy corn muffin mix until just combined.
- Bake for 35-40 minutes or until golden brown edges appear.
- Cool before serving.
Notes
Drain the whole kernel corn well for the best texture.
For a fluffier casserole, consider adding 2 eggs to the mixture.
Always preheat your oven for optimal results.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
- Cholesterol: 35