Even Better Jiffy Corn Casserole
An even better version of the traditional Jiffy Corn Casserole! We're swapping out one ingredient and making the best corn casserole your family has ever had! It's got sweetness from the corn, cheesiness, and so much more!
Ingredients
- 1 8.5 ounce box corn muffin mix (such as Jiffy)
- 2 large eggs room temp
- ½ cup salted butter melted
- 1 5.2 ounce garlic and herb cheese puck (such as Boursin)
- ⅓ cup sour cream room temp
- 1 15-ounce can corn kernels, drained
- 1 15-ounce can creamed corn
- Cooking spray for the dish
Instructions
- PREP: Preheat the oven to 350ºF. Spray an 8x8 baking dish with cooking spray; set aside now.
- MELT: In a microwave-safe bowl, melt the butter. Allow the butter to cool to room temperature. Stir in the Boursin until it melts into the butter.
- WET INGREDIENTS: Add the drained corn kernels, creamed corn, sour cream, and eggs and mix until combined.
- MIX: Then add the corn muffin mix and stir until just mixed. Don’t over-mix it!
- BAKE: Pour the batter into the prepared baking dish and bake for 50-60 minutes or until the center springs back with no wet batter when tested with a toothpick.. Let cool for several minutes before serving.
