Creamed Corn Casserole

Ingredients: – 1 box Jiffy corn muffin mix – 2 eggs – ½ cup (1 stick) butter, melted – 1 (15 oz) can whole kernel corn, drained – 1 (15 oz) can cream style corn – 1 cup sour cream – 1 teaspoon salt

Grease a 13x9 inch baking dish and preheat the oven to 350°F. Whisk together the Jiffy corn muffin mix, butter, salt, and eggs.

Fold in the drained whole kernel corn, the cream-style corn, and the sour cream.

Pour the batter into the baking dish, and bake for 40–45 minutes. The center should no longer jiggle in the middle when the casserole is moved.

Make it ahead: you can prepare this casserole up to 1 day in advance. Refrigerate the UNBAKED casserole, tightly covered, then bake as directed before serving.