Ingredients
- 8.5 oz Jiffy Corn Muffin mix
- 15 oz canned whole kernel corn - drained
- 15 oz canned creamed corn - not drained
- 1 cup sour cream
- ½ cup melted salted butter - cooled
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×11 casserole dish with nonstick cooking spray.
- In a small bowl, melt ½ cup salted butter in the microwave for 20-40 seconds, or until fully melted. Let the butter cool while preparing other ingredients.
- In a large bowl, add the 8 ½ oz Jiffy Corn Muffin Mix, 15 oz canned whole kernel corn (drained), 15 oz canned creamed corn, and 1 cup sour cream. Check the butter to see if it’s cooled enough. Once it has, add the melted salted butter as well. Mix everything together.
- Pour the mixture into the prepared baking dish. Spread it out evenly with a spatula. Place in the oven to bake for 60-70 minutes, or until the edges are golden brown. Scoop onto plates to serve while still warm.
Nutrition Info
Calories: 290kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 457mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 486IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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