cheesy corn casserole jiffy
This cheesy corn casserole made with Jiffy cornbread mix is a delightful and easy dish that combines sweet corn, cheese, and a comforting cornbread base. Perfect as a side dish for gatherings or as a cozy meal on its own.
Equipment
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 whisk
- 1 measuring cups and spoons
- 1 spatula
- 1 oven
Ingredients
- 1 package Jiffy Corn Muffin Mix 8.5 oz
- 1 cup sour cream
- 1 can sweet corn 15 oz, drained
- 1 can cream-style corn 15 oz
- 1 cup shredded cheddar cheese
- 1/2 cup melted butter
- 1/4 cup chopped green onions optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the Jiffy corn muffin mix, sour cream, sweet corn, cream-style corn, cheddar cheese, melted butter, garlic powder, black pepper, and salt. If using, add the chopped green onions.
- Mix all the ingredients until well combined, ensuring there are no dry bits of corn muffin mix visible.
- Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Bake in the preheated oven for 30-40 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow it to cool for a few minutes before serving.
Notes
For added flavor, you can mix in cooked bacon or chopped jalapeños for a spicy kick.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
This dish can be made ahead and stored in the fridge; just bake it right before serving.