Cheesy Creamy Corn Casserole
This Cheesy Creamy Corn Casserole is the ultimate comfort side dish! Made with Jiffy mix, cream cheese, and sweet corn, it’s rich, fluffy, and golden on top — a must-have for holidays, potlucks, or weeknight dinners.
Servings 8
Ingredients
- 2 large eggs room temperature
- 1 cup sour cream
- 4 oz cream cheese softened and cubed
- 1/2 cup butter melted
- 15 oz whole kernel corn drained
- 15 oz creamed corn
- 8 oz Jiffy corn muffin mix
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shredded sharp cheddar cheese divided
- 2 tbsp diced pickled jalapeños or ¼ cup chopped chives optional
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Mix the creamy base: In a large bowl, whisk together eggs, sour cream, cream cheese, and melted butter until smooth and well combined.
- Add the corn: Stir in both the drained whole kernel corn and the creamed corn.
- Incorporate the dry mix: Add the corn muffin mix, salt, and pepper. Stir gently just until incorporated — don’t overmix!
- Add cheese and flavor: Fold in ¾ cup of shredded cheddar and your optional jalapeños or chives.
- Bake to perfection: Pour the mixture into the prepared baking dish and smooth out the top. Sprinkle the remaining cheese evenly across the surface.
- Golden finish: Bake uncovered for 45–55 minutes, or until the edges are golden and the center is just set.
- For a crispy crust: Turn the oven up to 400°F for the last 5–10 minutes or broil for 2–3 minutes until the cheese turns deep golden brown.
- Let it rest: Cool for 5–10 minutes before serving to let it set and thicken slightly.
