Cheesy Jiffy Corn Casserole
Corn casserole is a comfort food side dish that never gets old. It goes great with chili, soup, grilled chicken or fajitas. It's totally versatile, cheesy, packed with corn and SOOOOO easy!
Servings: 12
Ingredients
- 1/2 Cup Butter melted
- 1 ½ Cups Corn
- 1 Can Creamed Corn 14.75oz
- 1/2 teaspoon Garlic Powder
- 2 Large Eggs
- 1/2 Cup Sour Cream
- 1 Box Muffin Mix Jiffy Corn
- 8 Ounces Cheddar Cheese Tillamook, Extra Sharp, shredded
Instructions
- Preheat oven to 375 degrees F. Lightly spray a 9x13 or 2 quart casserole dish with nonstick spray.
- Melt the butter and pour into the baking dish.1/2 Cup Butter
- Add the corn, creamed corn, garlic powder, eggs and sour cream, stirring until well combined.1 ½ Cups Corn, 1 Can Creamed Corn, 1/2 teaspoon Garlic Powder, 2 Large Eggs, 1/2 Cup Sour Cream
- Add the corn muffin mix and half of the cheese, stirring again.1 Box Muffin Mix, 8 Ounces Cheddar Cheese
- Bake for 45 minutes or until set and not jiggly.
- Top with the remaining cheese and bake an additional 5-10 minutes or until cheese is melted.8 Ounces Cheddar Cheese
- Remove from oven to cool for 5-10 minutes and serve.
Video
Notes
You can use any cheddar or even Pepper Jack cheese, but we prefer the Tillamook brand.
Store in the refrigerator for up to 5 days.
Nutrition
Serving: 1cup | Calories: 306kcal | Carbohydrates: 26g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 77mg | Sodium: 483mg | Potassium: 162mg | Fiber: 2g | Sugar: 7g | Vitamin A: 634IU | Vitamin C: 3mg | Calcium: 166mg | Iron: 1mg