Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can creamed corn
- 1 can whole kernel corn
- 1 cup sour cream
- 1/4 cup melted butter
- 2 eggs
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, combine the Jiffy Corn Muffin Mix, creamed corn, whole kernel corn, sour cream, melted butter, and eggs. Stir until just combined.
- Sprinkle in garlic powder and season with salt and pepper. Customize with additional spices if desired.
- Pour the mixture into the prepared baking dish and smooth it out evenly.
- Bake uncovered for 40-45 minutes, or until the top is golden and set.
- Let the casserole cool for about 10 minutes before serving.
Notes
For added creaminess, consider sprinkling shredded cheese on top during the last 10 minutes of baking. Fresh corn can be used instead of canned, with light cooking for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian