Ingredients:
- 1 box corn muffin mix (8.5 oz. Jiffy)
- 1/2 cup butter, melted
- 1 cup sour cream (8 oz.)
- 1 can regular corn kernels, drained (15.25 oz.)
- 1 can creamed corn (15.25 oz.)
- 2 large eggs
Step 1: Preheat the Oven and Prepare Ingredients
Preheat your oven to 350°F.
While the oven is preheating, gather all your ingredients and make sure the whole kernel corn is properly drained.
Step 2: Mix Wet Ingredients
In a large mixing bowl, add the eggs and whip them slightly with a fork.
Add the melted butter and sour cream to the eggs.
Then, add both cans of corn (one drained can of whole kernel corn and one can of creamed corn).
Whisk everything together until well combined.
Step 3: Incorporate the Corn Muffin Mix
Pour the contents of the Jiffy Corn Muffin mix into the bowl with the wet ingredients.
Stir until everything is thoroughly mixed together, ensuring there are no lumps and the mixture is smooth.
Step 4: Prepare the Casserole Dish
Butter an 8×8-inch casserole dish to prevent sticking.
Pour the mixture into the prepared dish, spreading it out evenly for uniform baking.
Step 5: Bake the Casserole
Place the casserole dish in the preheated oven and bake for 45 minutes, uncovered.
When done, the top should be golden, the edges slightly cracked, and the middle should be firm to the touch without being jiggly.
Step 6: Cool and Serve
Once the casserole is done baking, remove it from the oven and let it cool slightly.
Serve warm.
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