Print

Best Jiffy Corn Casserole with Sour Cream and Cheddar

jiffy corn casserole with sour cream and cheddar - featured image
Print Recipe

This Jiffy corn casserole with sour cream and cheddar is a quick, easy, and crowd-pleasing side dish perfect for potlucks, holidays, or weeknight dinners. It combines sweet cornbread, tangy sour cream, and sharp cheddar for a creamy, golden, and utterly delicious casserole.

Ingredients

Scale
  • 2 boxes (8.5 oz each) Jiffy corn muffin mix
  • 1 cup (240 ml) sour cream
  • 1/2 cup (120 ml) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 can (15 oz or 425g) whole kernel corn, drained
  • 1 can (15 oz or 425g) cream-style corn
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (55g) sharp cheddar cheese, shredded (for topping)
  • Optional: 2 tablespoons chopped fresh parsley or chives

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Melt 1/2 cup of unsalted butter in the microwave for 30-45 seconds until just melted. Set aside to cool slightly.
  3. In a large mixing bowl, combine 1 cup of sour cream, 2 room-temperature eggs, and the melted butter. Whisk until smooth and well combined.
  4. Stir in the drained whole kernel corn and the can of cream-style corn. Mix until evenly distributed.
  5. Add both boxes of Jiffy corn muffin mix, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir gently until just combined. Do not overmix.
  6. Fold in 1 1/2 cups of shredded sharp cheddar cheese. Reserve the remaining 1/2 cup for topping.
  7. Pour the batter into the prepared dish and spread evenly with a spatula.
  8. Bake for 40-45 minutes. After 35 minutes, check that the edges are golden brown and the center is set but slightly jiggly.
  9. Sprinkle the remaining 1/2 cup of shredded cheddar over the top. Return to the oven for another 5-7 minutes until the cheese is melted and bubbly. For a deeper golden crust, broil for the last 1-2 minutes, watching closely.
  10. Remove from the oven and let the casserole rest for 10-15 minutes before cutting.
  11. Garnish with fresh parsley or chives if desired. Serve warm.

Notes

Don’t overmix the batter; a few lumps are fine. Room temperature ingredients help the batter come together smoothly. Let the casserole rest for 10-15 minutes after baking to set properly. For a spicier version, add diced jalapeño or green chiles. For a gluten-free version, use a gluten-free corn muffin mix and ensure cream-style corn is gluten-free.

Nutrition

Keywords: Jiffy corn casserole, corn casserole with sour cream, corn casserole with cheddar, easy corn casserole, potluck corn casserole, Thanksgiving side dish

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