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Corn Casserole Bites

Corn Casserole Bit broken in half - you can see it bursting with corn.
Corn Casserole Bites are mini corn cakes filled with fresh corn. They are great as a side dish or served as an appetizer.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 48 bites

Equipment

  • mini muffin pan

Ingredients

  • 1 can corn drained
  • 1 can cream-style corn
  • 1 box Jiffy Corn Bread Mix
  • 1 egg
  • 8 ounces sour cream
  • 1 ½ sticks butter melted

Instructions

  • Preheat oven to 350° Fahrenheit.
  • In a bowl combine the corn muffin mix, cans of corn, sour cream, and egg.
    Can of corn, cream-stye corn, corn bread mix, egg, and sour cream.
  • In a mini muffin pan, pour the melted butter into the bottom of each tin, just enough to fill the bottom.
    Melted butter in a mini muffin tin.
  • Add the corn casserole mixture. Fill to just below the top.
  • Bake for 25-30 minutes until the top is starting to brown.
    Spoon the corn casserole mix into the melted butter in the mini muffin tins.
  • If you like the top of your casserole crisp, turn the broiler on for 2-3 minutes to brown the tops more.
  • Let the corn casserole bites cool in the pan for about 10 minutes.
  • Take a butter knife and go around the outside of the muffin tin to loosen each bite.
  • Let the corn casserole bites cool on a cooling rack or serve hot.

Notes

These can be made a couple days in advance and stored in the fridge.
You can reheat them in a 250 degree oven for 10 minutes.