Jiffy Corn Casserole
This easy corn casserole recipe is made with Jiffy corn muffin mix for a quick and delicious side dish. Perfect for potlucks and holiday gatherings!
Equipment
- 9x13 inch Baking Dish
- Mixing bowl
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 15 ounce can Whole kernel corn drained
- 1 15 ounce can Creamed corn
- 1 cup Milk
- 2 Eggs lightly beaten
- 1 8 ounce package Jiffy corn muffin mix
- 1/2 cup Shredded cheddar cheese optional
- 1/4 cup Melted butter
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the drained whole kernel corn, creamed corn, milk, and eggs. Mix well.
- Add the Jiffy corn muffin mix and stir until just combined. Do not overmix.
- Stir in the shredded cheddar cheese (if using).
- Pour the batter into the prepared baking dish.
- Drizzle the melted butter evenly over the top.
- Bake for 30-35 minutes, or until golden brown and set. Let cool slightly before serving.
Notes
For a spicier kick, add a pinch of red pepper flakes to the batter. You can also experiment with different cheeses, such as Monterey Jack or Colby. Leftovers can be stored in the refrigerator for up to 3 days.