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Easy Jiffy Corn Casserole with Sharp Cheddar

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A creamy, cheesy corn casserole made with Jiffy corn muffin mix, sharp cheddar, and simple pantry staples. Perfect for potlucks, holidays, or weeknight dinners, this easy recipe comes together in under 10 minutes and always disappears fast.

Ingredients

Scale
  • 1 box Jiffy Corn Muffin Mix (8.5 ounces)
  • 1 can whole kernel corn, drained (15.25 ounces)
  • 1 can cream-style corn (14.75 ounces)
  • 1 cup sour cream (full-fat)
  • 1/2 cup unsalted butter, melted
  • 2 cups sharp cheddar cheese, shredded (from an 8-ounce block)
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 2 tablespoons chopped fresh chives or parsley for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Shred the sharp cheddar cheese on the large holes of a box grater. Set aside 1/2 cup for topping.
  3. Melt the unsalted butter in the microwave or on the stovetop. Let it cool slightly.
  4. In a large mixing bowl, whisk together the sour cream, melted butter, and lightly beaten eggs until smooth and creamy.
  5. Stir in the drained whole kernel corn and the undrained cream-style corn until evenly distributed.
  6. Add the Jiffy Corn Muffin Mix, salt, and black pepper. Stir gently until just combined. Do not overmix; a few lumps are fine.
  7. Fold in 1 1/2 cups of the shredded sharp cheddar using a rubber spatula until evenly distributed.
  8. Pour the batter into the prepared baking dish and spread into an even layer.
  9. Sprinkle the reserved 1/2 cup of sharp cheddar evenly over the top.
  10. Bake for 40-45 minutes, until the edges are golden brown and the center is set but slightly jiggly (like cheesecake). A knife inserted in the center should come out clean or with a few moist crumbs.
  11. Remove from the oven and let cool on a wire rack for at least 10-15 minutes to set.
  12. Garnish with fresh chives or parsley if desired. Serve warm.

Notes

Do not overmix the batter to avoid a dense texture. Shred your own cheese from a block for best melting—pre-shredded cheese contains anti-caking agents that can make the casserole grainy. Let the casserole rest for 10-15 minutes after baking to allow it to set properly. For best results, use room temperature eggs and sour cream. Start checking for doneness at 35 minutes as oven temperatures vary.

Nutrition

Keywords: corn casserole, Jiffy corn casserole, easy corn casserole, cheesy corn casserole, potluck side dish, Thanksgiving side dish, comfort food, creamy corn casserole

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