Jiffy Corn Souffle Casserole
Make the 1980's original Jiffy corn casserole recipe with cornbread mix! It's light and fluffy with the addition of beaten eggs and sour cream. Any cornbread mix can work in it's place.
Ingredients
- 1 8 oz package Jiffy corn muffin mix
- 1 cup sour cream
- 2 large eggs beaten
- ½ cup butter 1 stick
- 1 15oz can creamed corn
- 2 tablespoon granulated sugar
Instructions
- Preheat your oven to 350 Fahrenheit.
- Put the butter in a 2 quart baking dish or 8x8" pan and place it in the oven until it's just melted.
- While the butter is melting, combine the Jiffy corn mix, sour cream, beaten eggs, creamed corn, and sugar in a medium sized bowl.
- Pour the corn souffle mix into the pan with the butter, there is no need to mix it together. The butter will surround the mixture on all sides.
- Bake for 45-50 minutes or until the top just starts to crack and the sides are starting to brown. Enjoy!
Notes
You can easily make a double batch by doubling the ingredients and baking the corn casserole in a 9x13 pan.
Any brand of corn muffin mix or cornbread mix will work here. Corn muffin mix will be sweeter than cornbread mix, so you might want to adjust the sweetness accordingly.
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