Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or cooking spray.
- In a large mixing bowl, stir together the Jiffy mix, drained whole kernel corn, cream-style corn, sour cream, melted butter, and egg (if using). Don't overmix - a few lumps are just fine.
- Pour the batter into your prepared baking dish and spread it out evenly.
- Pop the dish into the oven and bake for 45-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out mostly clean. A little bit of moist crumb is okay.
- Remove from the oven and let the casserole cool for at least 10 minutes before slicing and serving. This helps it set up nicely.
- Serve warm with your favorite main dishes and enjoy!
Notes
For a firmer texture: Add 2 eggs instead of 1, or bake a few minutes longer.
For a creamier, more pudding-like texture: Omit the egg and bake just until the center is set (but still a bit jiggly).
Make it ahead: Assemble the casserole up to 2 days ahead, cover, and refrigerate until ready to bake. Let it sit at room temp while the oven preheats, then bake as directed, adding a few extra minutes.
Storing leftovers: Keep covered in the fridge for up to 4 days. Reheat individual servings in the microwave, or warm the whole dish in a 325°F oven for 20-30 minutes.
Freezing: Wrap cooled casserole tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.