Corn Casserole Is The Best Way To Use Jiffy Muffin Mix

Brooke Caison
·1 min read

Yields: 8 servings

Prep Time: 10 mins

Total Time: 1 hour 10 mins

Ingredients

  • 1/4 c.

    unsalted butter, melted, cooled, plus more, softened, for pan

  • 1

    (8.5-oz.) package Jiffy corn muffin mix

  • 1 tbsp.

    plus 1 1/2 tsp. granulated sugar

  • 2

    large eggs

  • 2/3 c.

    whole milk

  • 1/3 c.

    heavy cream

  • 2 c.

    frozen corn, thawed, drained

  • 1

    (15 oz.) can creamed corn

  • 3/4 tsp.

    kosher salt

  • 1/2 tsp.

    sweet paprika

  • 1/4 tsp.

    freshly ground black pepper

  • 2 tbsp.

    sliced chives

Directions

  1. Preheat oven to 400°. Grease a 2-quart baking dish with softened butter. In a large bowl, whisk Jiffy mix and granulated sugar until a few lumps remain.

  2. In a medium bowl or large measuring cup, whisk eggs, milk, cream, and melted butter. Add egg mixture to dry ingredients and stir until just combined. Stir in thawed corn, creamed corn, salt, paprika, and pepper.

  3. Pour corn mixture into prepared dish. Bake casserole until set and top is golden brown, 45 to 50 minutes.

  4. Top with chives. Let cool slightly before serving.

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