Corn Casserole
Quick answer
- Total time
- 60 min
- Level
- Easy
- Servings
- 8 servings
- Ingredients
- 7
About this dish
Whole kernels and cream-style corn bake together into a soft casserole that is served with a spoon rather than sliced.
Read more
Plain cornmeal cannot stand in for the JIFFY Corn Muffin Mix base, which already holds flour, sugar and leavening, and the milk and egg printed on the box for muffins stay out. Only the whole-kernel can is drained, while the cream-style corn goes in whole as the main liquid. The edges color first, but the center decides when it comes out.
Ingredients
Instructions
- 1
Preheat the oven to 375°F (190°C) and butter a 2-quart casserole dish with the butter reserved for greasing.
Drain the whole-kernel corn; keep the cream-style corn with all its liquid.
- 2
Combine the melted butter, both kinds of corn, sour cream and eggs in a bowl.
Add the muffin mix and stir until evenly combined, checking that no dry pockets remain.
- 3
Pour into the dish and level the surface.
Bake for 45 to 50 minutes, checking that the center is firm and lightly browned before removing it; portion with a serving spoon.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Spoon Bread Casserole
JIFFY / Chelsea Milling Company · Checked: 2026-09-11
- Corn Muffin Mix ingredients
JIFFY / Chelsea Milling Company · Checked: 2026-09-11
- Corn Muffin Mix package label
JIFFY / Chelsea Milling Company · Checked: 2026-09-11
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