Easy Scalloped Corn Recipe (with Jiffy Mix)

Table view of a serving of corn scallop casserole with a fork hovering over the dish filled with a bite of the corn casserole - Hostess At Heart

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Easy Scalloped Corn Recipe (with Jiffy Mix)

Easy scalloped corn recipe with Jiffy mix. Perfect creamy corn casserole is ready in just 1 hour for holidays or weeknight dinners!

Prep Time 15

Cook Time 1

Servings

Author Julie Menghini

Ingredients

15 oz whole kernal corn (1 can) drained
14.75 oz creamed corn (1 can)
1 cup sour cream
8.5 oz corn muffin mix we use Jiffy
¼ cup onion chopped
1 egg

Instructions

Grease a 9x9 square baking dish or spray it with non-stick cooking spray. Pre-heat the oven to 350 °F.
Combine all of the ingredients in a mixing bowl and pour into the baking dish.
Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, 45 to 60 minutes.

Notes

Variations:

Use an 8x8 baking dish for thicker pieces.
Jalapeno pepper - Adds a spicy kick.
Cheese - We recommend about 1 cup of cheddar.
Sugar - 1/4 to 1/2 cup adds sweetness to the casserole.

Store covered in the refrigerator for up to 4 days. Scalloped corn freezes beautifully for 3 to 4 months in an air-tight container.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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