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Easy Jiffy Corn Casserole with Sour Cream & Cheddar

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A quick and easy corn casserole made with Jiffy mix, sour cream, and cheddar cheese. It’s creamy, cheesy, and perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 cup full-fat sour cream
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1 can (15 oz) whole kernel corn, drained
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with butter or non-stick spray.
  2. Drain the can of corn in a fine-mesh strainer and set aside.
  3. Melt the butter in a microwave-safe bowl and let it cool for a minute.
  4. In a medium mixing bowl, whisk together the melted butter, sour cream, and egg until smooth.
  5. Add the Jiffy mix, drained corn, and 1 cup of shredded cheddar cheese. Stir with a rubber spatula until just combined. Do not overmix.
  6. Season with a pinch of salt and black pepper. Stir gently to distribute.
  7. Pour the batter into the prepared baking dish and spread into an even layer.
  8. Sprinkle an additional 1/4 to 1/2 cup of shredded cheddar cheese on top.
  9. Bake for 25-30 minutes, until the edges are golden brown and the center is set. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  10. Let the casserole rest for 5 minutes before serving.

Notes

Let the casserole rest for 5-10 minutes after baking to help it set. Use room temperature ingredients to prevent the butter from seizing. For a spicier version, add diced green chiles and pepper jack cheese. For a gluten-free option, use a gluten-free corn muffin mix.

Nutrition

Keywords: Jiffy corn casserole, sour cream corn casserole, cheesy corn casserole, easy corn casserole, weeknight side dish

Find it online: https://sparklechew.com/easy-jiffy-corn-casserole-with-sour-cream-and-cheddar/