Corn Casserole Recipe

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: people

Calories: 466kcal

This easy Jiffy corn casserole recipe is light and fluffy with sweet, creamy corn and savory cheese flavors.

Preheat oven to 350°F. Butter an 11x7 or other 2-quart baking dish. Set aside.
In a large bowl, whisk the butter, sour cream, and eggs together until well combined.
½ cup unsalted butter, 1 cup sour cream, 2 large eggs
Stir in the corn kernels and creamed corn.
15 ounces canned corn kernels, 15 ounces canned creamed corn
Add in the Jiffy and mix until just combined.
8.5 ounces Jiffy corn muffin mix
Fold in ½ cup of the cheese.
1½ cups freshly shredded cheddar cheese
Pour into the prepared pan and spread into an even layer, topping with the remaining cheese.
Bake until the cheese is melted and the casserole is set in the center, about 40-50 minutes. Serve warm.

In place of the sour cream, you can use plain or Greek yogurt.
For gluten-free corn casserole, swap the Jiffy for a gluten-free brand of corn muffin mix, and make sure to use gluten-free creamed corn.
If you like your corn casserole on the sweeter side, you can add up to 2 tablespoons of granulated sugar to the mix, although the cornbread mix is already sweetened.
Feel free to add chopped onions, jalapeños, bacon, or fresh herbs to kick it up a notch.
Do NOT prepare the corn muffin mix according to the instructions on the box! Use the dry mix ONLY!
Make sure to let your melted butter cool for a few minutes so that it doesn’t scramble the eggs!
For extra-bubbly cheese, broil the casserole for a few minutes at the end of the baking time.

Storage: Store corn casserole tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 3 months.