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Close up piece of three corn casserole with kernels of corn sticking out from a Jiffy corn mix recipe
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Three Corn Casserole

Part corn bread, part corn pudding this Three Corn Casserole with Jiffy corn muffin mix has simple ingredients and makes a great side dish!
Course Side Dish
Cuisine American
Keyword Three Corn Casserole
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings
Calories 243kcal
Author Jennifer Osterholt

Ingredients

  • 1/2 cup butter softened
  • 1 cup sour cream
  • 1 egg
  • 14 ounce can whole kernel corn drained
  • 14 ounce can creamed corn
  • 8 1/2 ounce box corn muffin mix

Instructions

  • Preheat oven to 375°F and coat a 9 x 13 dish with non-stick cooking spray.
  • In a large mixing bowl beat softened butter, sour cream and egg together.
  • Add the drained can of whole kernel corn and the entire can of creamed corn. Stir well.
  • Stir in corn muffin mix. Pour mixture into prepared dish.
  • Bake for about 45 minutes. The casserole will puff up and then fall. It is golden brown on top when done baking.

Notes

-Can bake in a 2 quart dish or square 8x8 dish for about an hour at 375°F

Nutrition

Calories: 243kcal | Carbohydrates: 25g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 376mg | Potassium: 137mg | Fiber: 2g | Sugar: 6g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg