Easy Jiffy Corn Casserole (Printer-Friendly)
A golden, creamy corn casserole that combines buttery cornbread, sweet corn, and rich cheddar cheese.
# What You’ll Need to Cook:
→ Main Ingredients
01 -
1 box (240 g) Jiffy corn muffin mix
02 -
420 g cream style corn (canned)
03 -
285 g whole kernel corn, drained or thawed if frozen
04 -
120 g sour cream
05 -
60 g butter, melted
06 -
110 g extra sharp cheddar cheese, shredded
# Steps to Prepare:
01 -
Preheat oven to 175°C. Lightly grease a 33 x 23 cm baking dish.
02 -
In a large mixing bowl, stir together corn muffin mix, cream style corn, whole kernel corn, sour cream, melted butter, and shredded cheddar cheese until well combined.
03 -
Transfer the batter to the prepared baking dish, spreading it evenly.
04 -
Bake in the preheated oven for 45 minutes, or until the center is set and the top is golden brown.
05 -
Allow the casserole to cool for 10 minutes before serving. The texture will become firmer as it rests.
# Extra Cooking Tips:
01 -
For a lighter texture, mix in 2 beaten eggs before baking.
02 -
Corn casserole can be prepared ahead and refrigerated unbaked for up to 48 hours.
03 -
Freezes well for up to three months. Thaw overnight before reheating.
04 -
To reheat, use a 165°C oven for about 12 minutes or microwave individual servings for 30 seconds.
05 -
Sweetness can be adjusted by adding 1–2 tablespoons of sugar if desired.
06 -
For a softer texture, prepare using a slow cooker on low for 3–4 hours, stirring once.