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Simple Corn Casserole

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  • Author: Jodi
  • Total Time: 49 minutes
  • Yield: 8 to 10 servings 1x


  • 8 ounces Jiffy Corn Muffin mix
  • 15 ounces whole kernel corn (drained)
  • 15 ounces creamed corn (not drained)
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 1/4 teaspoon salt (optional)


  1. Preheat the oven to 350 degrees.
  2. In a medium size bowl, mix all of the ingredients together until well combined. Pour into a greased 8″x8″ glass baking dish.
  3. Cook uncovered for 40-50 minutes or until lightly browned. Serve warm.
  4. Store in refrigerator, covered for up to five days.


  • I’ve made this with and without the salt and I think I love it just slightly more with the salt.
  • Prep Time: 5 mins
  • Cook Time: 44 mins