Web1 8.5 oz box Jiffy muffin mix ½ cup melted butter 1 cup sour cream Instructions Preheat oven to 350 ° F. Coat an 8 x 8 baking dish with non-stick cooking …
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WebInstructions. Preheat oven to 350 and grease a 9×9 casserole dish. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream and butter. Pour into …
WebInstructions. Preheat the oven to 400 F (204 C), and lightly grease an 8 x 8 baking dish with cooking spray. In a large mixing bowl, whisk the eggs and oil together, …
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WebInstructions. Preheat oven to 375. Lightly spray a 9x13 or 2 quart casserole dish with nonstick spray. Melt the butter and pour into the baking dish. Add the corn, …
Jiffy Corn Casserole Ingredients 1 1 can of corn, drained 2 1 can of creamed corn 3 1 cup of sour cream 4 1 stick of melted butter (1/2 cup) 5 1 box of Jiffy Corn Muffin mix More ...
Preheat your oven to 350°F (175°C) and butter an 8x8 inch baking dish. Mix all the ingredients. In a medium mixing bowl, mix together the 8-ounce package of Jiffy Corn Muffin Mix, 15 ounces of drained whole kernel corn, 15 ounces of creamed corn, 1 cup sour cream, and ½ cup (or 1 stick) of melted butter. Bake until set and golden.
Instructions Preheat the oven to 350˚F. In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined. Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole. Sprinkle the remaining cheese over the top.
Jiffy Corn Casserole can be prepared as a freezer meal both before or after cooking. This can be a great solution to reduce prep time and have the casserole ready to go when you need a side dish. Prepare casserole using step 2 and 3 in the recipe card. Cover pan tightly with aluminum foil and plastic wrap.