Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x9 square baking pan with nonstick cooking spray.
- In a mixing bowl, combine the butter, Jiffy Cornbread Muffin mix, corn, and creamed corn. Mix well.
- Stir in the sour cream, eggs, and sugar. Make sure everything is well combined.
- Spoon the mixture into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 40 to 45 minutes, until the center is set.
- Remove from the oven and let cool for a few minutes before cutting.
- Cut into squares and serve warm.
Notes
- Storage: After the casserole cools completely, store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the casserole before baking. Just wrap it tightly in plastic wrap and foil. When you’re ready to bake it, thaw in the fridge overnight and then cook as directed.
- Pairing: This casserole pairs wonderfully with grilled chicken or a fresh garden salad.
- Variations: Feel free to experiment with flavors! Adding jalapeños can give it a spicy kick.
- Serving: Serve the casserole warm with a sprinkle of fresh herbs on top for added flavor.