Ingredients
Scale
- 1 box Jiffy corn muffin mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- In a large bowl, mix Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter.
- Pour the mixture into the baking dish.
- Sprinkle shredded cheddar cheese on top.
- Bake for 45 minutes or until golden brown and set.
- Let cool for 5 minutes before serving.
Notes
- You can add diced jalapeños for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg