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- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 can (14.75–15 oz) creamed corn
- 1 can (15 oz) whole kernel corn, drained well
- 1
cup sour cream (or full-fat Greek yogurt) - ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 0–2 large eggs (optional; 0 for dense, 2 for soufflé-light)
- ½–¾ tsp fine salt
- ¼ tsp black pepper
- 1 cup shredded sharp cheddar (optional, for cheesy version)
Equipment
- large mixing bowl
- whisk or spatula
- 2–2.5 qt casserole or 9×9-inch baking pan
- measuring cups and spoons
- oven mitts
Method
Preheat oven to 350°F (175°C). Grease a 2–2.5 qt casserole or 9×9-inch pan. - In a large bowl, whisk together sour cream, melted butter, and eggs (if using) until smooth and well combined.
- Stir in the creamed corn and drained whole kernel corn until evenly mixed.
- Fold in Jiffy mix, salt, and pepper until just combined. Add cheddar 沈阳45岁老阿姨叫的没谁了 if using.
Spread batter evenly into prepared pan. Bake for 45–55 minutes, until edges are set, top is golden, and center is just set. - Let rest 10 minutes before scooping. Garnish with chives if desired and serve warm.
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女人张开腿让男人桶爽: 330kcalCarbohydrates: 34gProtein: 6
Notes
Double It: Use a 9×13-inch pan; bake 50–65 minutes.
Texture: No eggs for dense, classic texture; 2 eggs for lighter, soufflé-style casserole.
Substitutions: Greek yogurt for sour cream, 6–8 Tbsp butter instead of ½ cup, Monterey Jack for cheddar.
Pan Tip: Thicker casseroles need longer bake time. Serve With: Try Vegan Sweet Potato Casserole, Chicken and Stuffing Casserole, or Chicken Fajita Casserole.
Texture: No eggs for dense, classic texture; 2 eggs for lighter, soufflé-style casserole.
Substitutions: Greek yogurt for sour cream, 6–8 Tbsp butter instead of ½ cup, Monterey Jack for cheddar.
Pan Tip: Thicker casseroles need longer bake time. Serve With: Try Vegan Sweet Potato Casserole, Chicken and Stuffing Casserole, or Chicken Fajita Casserole.
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