This bold and creamy corn casserole uses Jiffy mix for an easy base. It is sweet, savory, and cheesy, making it a hit for potlucks and holiday dinners like Thanksgiving or Christmas.
Author:sarah_hearthbite
Prep Time:10 min
Cook Time:55 min
Total Time:65 min
Yield:6–8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 (8 oz) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups shredded cheddar cheese, divided
1 (4 oz) can diced green chiles
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp salt
Optional: 1/2 cup chopped jalapeños or pickled jalapeños
Fresh cilantro or green onions, for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.
Combine the base mixture: In a large mixing bowl, stir together the drained whole kernel corn, cream-style corn, corn muffin mix, sour cream, melted butter, 1 cup of the cheddar cheese, green chiles, chili powder, cumin, and salt.
Add jalapeños if you are using them.
Transfer to baking dish: Pour the mixture into the prepared baking dish and spread it out evenly.
Bake uncovered for 45–50 minutes, or until the center is set and the top looks lightly golden.
Add final cheese layer: Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven for 5–7 more minutes, or until the cheese melts.
Cool and garnish: Let the casserole cool for 5–10 minutes. Garnish with chopped cilantro or green onions before you serve it.
Notes
This recipe works well as a potluck casserole idea or a main holiday corn side dish.
For a richer flavor, substitute half the sour cream with plain Greek yogurt.
If you do not have Jiffy mix, you can use a similar corn bread mix, but check the sugar content.