Cheesy Corn Casserole
A creamy, cheesy, golden corn casserole made with Jiffy mix, two kinds of corn, sour cream, and butter—an easy and comforting side dish.
Equipment
- 9×9" casserole dish
- mixing bowl
- spatula
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 14–15 oz cream-style corn
- 8 oz sour cream
- 1 box 8.5 oz Jiffy cornbread mix
- ½ stick 4 tbsp butter, melted
- 1 –2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C); grease a casserole dish.
- In a bowl, mix corn, cream corn, sour cream, cornbread mix, and butter.
- Stir in 1 cup cheddar cheese (optional).
- Pour into dish and bake for 45 minutes.
- Top with more cheese and bake another 5 minutes.
- Let cool slightly and serve.
Notes
Garnish with green onions or parsley
Optional mix-ins: jalapeños, bacon, green chilies
Store leftovers up to 4 days in fridge