Friday, February 17, 2012

Jiffy Baked Corn



It doesn't get any easier than this! And it's the best baked corn I've ever had, of course that is just my opinion!☺ This can be baked in individual muffin cups or baked in an 8 x 11.5 or 9 x 13 glass baking dish. I like to bake it in serving size cups because it freezes well and it makes it easier to thaw when it is in smaller pieces.



And it's a four ingredient recipe, another plus if you ask me.

3 cups corn
1 box Jiffy corn muffin mix
1 cup sour cream
½ cup butter, melted
salt and pepper
paprika, optional

Mix all ingredients in a bowl and pour into a non stick sprayed muffin pan (size 20 cookie scoop) or a glass baking dish. Bake @350° for 35-40 minutes for muffin cups and 40-50 minutes for a bigger pan, or until set and golden.



~Blessings~

7 comments:

  1. Oh, I must try this! I've added a handful of corn to the mix, but not the sour cream! Sour cream makes everything better, doesn't it? :)

    ReplyDelete
    Replies
    1. yes! I'm really not fit to have this stuff around, hence the need to freeze it. ha

      Delete
  2. I love simple recipes like this... they look terrific.

    ReplyDelete
  3. I have a very similar recipe that is baked in casserole form - everyone goes gaga over it. I really like the small portions you make. So cute.

    :)
    ButterYum

    ReplyDelete
    Replies
    1. I usually bake it in casserole form but I think I like the individual sizes better.

      Delete