Description
This baked corn casserole combines Jiffy mix blended with eggs, two types of corn, and whole milk for a side that’s a cross between corn pudding and cornbread.
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
Instructions
Preheat oven to 400°. Grease a 2-qt. baking dish with softened butter. In a large bowl, whisk Jiffy mix and granulated sugar until a few lumps remain.
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.
Pour corn mixture into prepared dish. Bake casserole until set and top is golden brown, 45 to 50 minutes.
Top with chives. Let cool slightly before serving.
Notes
Substitution: For a dairy-free version, use coconut oil or vegan butter in place of regular butter.
- Prep Time: 10min
- Cook Time: 20 minutes
- Category: vegetarian, Christmas, Easter, Thanksgiving, comfort food, side dish
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 316 Calories
- Sugar: 7
- Sodium: 474
- Fat: 16
- Carbohydrates: 36
- Fiber: 4
- Protein: 7