Easy Cheesy Corn Casserole
This cheesy corn casserole is an easy, comforting side dish made with canned corn, creamed corn, Jiffy cornbread mix, sour cream, butter, and cheddar cheese. It’s soft, rich, and packed with flavor—the perfect addition to any holiday table or weeknight meal. Everything comes together in one bowl with no fuss, making it ideal for busy cooks.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: side dish
- Method: baking
Ingredients
1 (15 oz) can corn, drained
1 (15 oz) can creamed corn
1 (8.5 oz) box Jiffy corn muffin mix
1 cup sour cream
½ cup (1 stick) unsalted butter, melted
1 cup shredded cheddar cheese
Instructions
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Preheat your oven to 350°F and grease an 8x8 or 9x9 inch baking dish.
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In a large bowl, mix together the corn, creamed corn, Jiffy mix, sour cream, melted butter, and shredded cheese until fully combined.
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Pour the mixture into the prepared baking dish and spread it out evenly.
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Bake for 45 to 50 minutes, or until the top is golden and the center is set.
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Let cool slightly before serving.
Notes
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Make it ahead: You can mix the batter the night before, refrigerate it, and bake it fresh the next day.
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Spice it up: Add a chopped jalapeño, green chiles, or a pinch of cayenne if you like a little heat.
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Change the cheese: Try using pepper jack, Monterey Jack, or a cheddar blend for different flavor twists.
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Double it: For a crowd, double the recipe and bake in a 9x13-inch dish for about 55 to 60 minutes.
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Reheating: Leftovers reheat well in the oven or microwave. Store covered in the fridge for up to 4 days.