Description

This Easy Corn Casserole is a comforting and delicious side dish perfect for any meal. Made with a blend of whole kernel corn, creamed corn, Jiffy Corn Muffin Mix, and creamy additions like sour cream and melted butter, it offers a moist and flavorful texture. Enhanced with shredded cheddar cheese, garlic powder, cayenne pepper, and jalapeños for a touch of heat and extra creaminess, this casserole bakes to a golden brown perfection and is sure to please a crowd.

Ingredients

Scale

Main Ingredients

1 (8.5 oz) box Jiffy Corn Muffin Mix
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) creamed corn
½ cup unsalted butter, melted
1 cup sour cream
2 large eggs, beaten

Optional Flavor Enhancers

½ cup cheddar cheese, shredded
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 tablespoons chopped jalapeños

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your casserole.
Prepare Baking Dish: Grease a 9×9-inch baking dish with butter or nonstick spray to prevent sticking and for easy cleanup.
Mix Ingredients: In a large mixing bowl, combine Jiffy Corn Muffin Mix, whole kernel corn, creamed corn, melted butter, sour cream, and beaten eggs, stirring well until fully incorporated.
Add Flavorings: If using, fold in the shredded cheddar cheese, garlic powder, cayenne pepper, and chopped jalapeños to enhance flavor and add creaminess and spice.
Transfer to Dish: Pour the mixture into the prepared baking dish and spread evenly for uniform baking.
Bake: Place the dish in the preheated oven and bake uncovered for 40-45 minutes, until the top is golden brown and the center is set.
Check Doneness: Insert a toothpick into the center; if it comes out clean, the casserole is cooked through.
Rest: Let the casserole sit for 5 minutes to firm up and set before serving.
Garnish and Serve: Optionally garnish with chopped parsley, extra cheese, or a sprinkle of paprika for a finishing touch before serving.

Notes

Make sure to drain the whole kernel corn well to avoid excess moisture in the casserole.
For a milder version, omit jalapeños and reduce or skip cayenne pepper.
This casserole pairs wonderfully with roasted meats or as a hearty vegetarian side.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
Substitute sour cream with Greek yogurt for a tangier, lighter option.