Jiffy Cornbread Casserole

Name: Jiffy Cornbread Casserole
Total time: 2700 s
Cuisine: American
Ingredients: 1 box Jiffy Corn muffin mix; 1 stick butter melted; 8 ounces sour cream; 1 (15 ounce) can whole kernel corn drained; 1 (15 ounce) can creamed corn; 2 large eggs

cindybear @cindybearcooks

#march2027 This is a go to recipe I use for cookouts and holidays. Easy and it disappears. I love empty dishes. You can easily double this recipe, plan on double cooking time.

cindybear @cindybearcooks

#march2027 This is a go to recipe I use for cookouts and holidays. Easy and it disappears. I love empty dishes. You can easily double this recipe, plan on double cooking time.

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Ingredients

45 minutes

1 boxJiffy Corn muffin mix
1 stickbutter melted
8 ouncessour cream
1 (15 ounce)can whole kernel corn drained
1 (15 ounce)can creamed corn
2large eggs

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Steps

45 minutes

1

Preheat oven to 350 degrees Fahrenheit. Butter or spray with cooking spray a 8x8 inch baking dish.
2

Put eggs in a large mixing bowl and beat slightly with a fork.
3

Add cooled melted butter, sour cream, both cans of corn and the corn muffin mix. Mix throughly. Pour into prepared baking dish.
4

Bake uncovered for 45 minutes. Top will brown, edges will pull away from sides and middle will be firm to touch. If you double the recipe it take s 60-90 minutes to bake.