Description
This sweet and savory corn casserole is a cross between a corn soufflé and a creamy pudding. Made with Jiffy corn muffin mix, cheese, sour cream, and two types of corn, it’s the perfect easy side dish for any meal! #
Ingredients
Scale
- 1 (8.5 oz) package Jiffy corn muffin mix
- 1 (14.75 oz) can cream-style corn
- 1 (15.25 oz) can whole kernel corn, drained (or 1 1/2 cups frozen corn kernels)
- 1 cup sour cream
- 6 tbsp salted butter, melted
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 9×13 casserole dish with non-stick spray.
- In a large bowl, mix all ingredients until well combined. Pour into the prepared baking dish.
- Bake for 45-50 minutes, until the center is set and the top is golden brown.
- Let the casserole rest for 10 minutes before serving.
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Crockpot Method:
- In a large bowl, mix all ingredients until well combined. Pour into a crockpot sprayed with non-stick spray.
- Cover and cook on low for 3 to 4 hours, stirring once halfway through.
- Serve warm directly from the crockp
Notes
- Make it spicier: Add diced jalapeños or a pinch of cayenne pepper.
- Cheese options: Swap cheddar for pepper jack, Monterey Jack, or Colby cheese.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating Tip: Warm in the oven at 300°F for 15 minutes, or microwave in 30-second intervals.
Nutrition
- Serving Size: 1 portion
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6 g
- Cholesterol: 45mg