8 x 8″ baking dish or 9 x 13″ baking dish for double
Cooking spray
Ingredients
1boxJiffy corn muffin mix
14 oz.canwhole kernel corn(not drained)
14 oz.cancreamed corn
1stickbutter(melted)
1egg
Instructions
Preheat your oven to 375°F. Add canned whole kernel corn, canned creamed corn, Jiffy corn muffin mix, melted butter, and egg to a large bowl. Mix to combine.
Pour the cornbread casserole mixture into a greased baking dish (8 by 8 inch or 9 by 13 inch for double the ingredients). Spread it out evenly.
Bake for 30 minutes. When done, remove from the oven and let cool. Cut into squares. Serve with pats of butter and drizzled honey, and enjoy!
To double this recipe, use a 9x13 baking dish and bake for 60 minutes instead of 30.
You can make this baked creamed corn recipe up to 2 days ahead of time, whether you leave it unbaked or you fully cook it. Here’s how:
Let creamed corn casserole stand for at least 10 minutes before serving. It will firm up as it cools, making it much easier to serve and even more presentable.