Scalloped Corn Casserole - super easy side dish that the whole family enjoys! Corn kernels, creamed corn, Jiffy Mix, sour cream, eggs, and butter. Only takes a minute to make and is ready to eat in about 45 minutes. We make this all the time. Goes with everything! #corn #jiffymix #sidedish
Pre-heat oven to 350°F. Spray a 9x9-inch baking dish with cooking spray.
In a large mixing bowl, combine all ingredients and stir together. Pour batter into prepared baking dish.
Bake for 45-50 minutes or until the center is set and a toothpick inserted in the middle comes out nearly clean.
I used canned corn kernels. You can substitute frozen corn kernels or fresh corn if you prefer.
1 can of corn is approximately 1 cups. You need 3 cups of corn for this recipe.
1 ear of corn is approximately 1 cup. You would need 3 ears of corn.
1 pound of frozen corn is approximately 3 cups.
You can double the recipe in a 9x13-inch baking dish. You may need to add 5 or 10 minutes to the cooking time. Use a toothpick to check the center of the casserole. If it comes out clean, the casserole is done.
Can Scalloped Corn Casserole be made in the Slow Cooker? Yes. Spray the crockpot with cooking spray. Mix the batter and pour it into the crockpot. Cover and cook on HIGH for 2 to 3 hours. Use a toothpick to check the center of the casserole. If it comes out clean, the casserole is done.
Can Scalloped Corn be frozen? Yes. Bake the casserole and let it cool completely. Cover the dish with plastic wrap and aluminum foil and freeze. To reheat, thaw the casserole and reheat in the microwave or covered with aluminum foil in the oven at 350ºF until warm.