Easy Jiffy Corn Casserole (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
115 grams unsalted butter, melted
02 -
240 grams sour cream (full-fat)
03 -
2 large eggs
→ Corn
04 -
430 grams canned corn kernels, drained
05 -
430 grams canned creamed corn
→ Baking Mix
06 -
240 grams corn muffin mix
# Instructions:
01 -
Preheat oven to 175°C. Gather all ingredients and drain the canned corn kernels thoroughly.
02 -
In a large mixing bowl, whisk the eggs just until blended. Stir in the melted butter and sour cream. Add both the drained corn kernels and the creamed corn and mix until incorporated.
03 -
Add the corn muffin mix to the wet ingredients. Stir gently until a thick, smooth batter is formed with no lumps remaining.
04 -
Generously butter an approximately 20 x 20 cm baking dish to prevent sticking. Pour in the batter and smooth the top with a spatula for even baking.
05 -
Place the dish in the center of the preheated oven. Bake, uncovered, for 45 minutes until the top is golden, the edges are slightly cracked, and the center is set and firm to the touch.
06 -
Remove from the oven and allow to cool for several minutes before serving. Serve the casserole warm.
# Notes:
01 -
For richer flavor, use full-fat dairy ingredients. Letting the casserole cool slightly ensures clean slices during serving.