cheesy corn casserole jiffy
This cheesy corn casserole made with Jiffy corn muffin mix is a delightful, easy-to-make side dish that’s perfect for family gatherings or a weeknight dinner. It’s creamy, cheesy, and has a delicious corn flavor that everyone will love.
Equipment
- 1 mixing bowl
- 1 baking dish (9x13 inches)
- 1 whisk or spoon
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1 can whole kernel corn (15 oz, drained)
- 1 can cream-style corn (14.75 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese 3/4 cup mixed in, 1/4 cup for topping.
- 1/2 cup melted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the Jiffy Corn Muffin Mix, whole kernel corn, cream-style corn, sour cream, melted butter, salt, and black pepper. Mix well until all ingredients are combined.
- Stir in 3/4 cup of the shredded cheddar cheese, reserving the remaining 1/4 cup for topping.
- Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
- Sprinkle the reserved cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and the casserole is set.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For a slightly spicier version, you can add diced jalapeños or a few dashes of hot sauce to the mixture.
This casserole can be made ahead of time and baked just before serving.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.