Creamy Corn Casserole with Jiffy Mix
A quick and easy creamy corn casserole made with Jiffy corn muffin mix, creamed corn, and sharp cheddar cheese. Perfect comfort food for any occasion.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 8.5 oz box Jiffy Corn Muffin Mix
- 1 can (14.75 oz) creamed corn
- 1 can (14.75 oz) whole kernel corn, drained
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup melted butter
- 2 large eggs, room temperature
- Pinch of salt and pepper to taste
- Optional: dash of smoked paprika
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together 2 large eggs, 1/2 cup melted butter, and 1 cup sour cream until smooth and creamy.
- Stir in 1 can creamed corn and 1 can drained whole kernel corn.
- Gently fold in the entire box of Jiffy corn muffin mix, 1 cup shredded sharp cheddar cheese, and a pinch of salt and pepper. Avoid overmixing.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 45-50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Check for bubbling edges around 30 minutes.
- Let the casserole cool for about 10 minutes before serving.
Notes
If the top browns too quickly, tent with foil halfway through baking. Use room temperature eggs and sour cream for smoother texture. Drain whole kernel corn thoroughly to avoid sogginess. For extra crunch, sprinkle additional shredded cheddar or crushed crackers on top during last 5 minutes of baking.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 250
- Fat: 10
- Carbohydrates: 30
- Protein: 7
Keywords: corn casserole, Jiffy mix, comfort food, creamy corn, cheesy casserole, easy side dish, holiday side, potluck recipe