Cheesy Jiffy Corn Casserole
An easy creamy (and egg-free) cheesy corn casserole with a kick of sweetness and plenty of cheese, this is a side dish you cannot skip over. Easy to make, just dump, stir and bake.
Servings: 8 servings
Ingredients
- 14.75 oz. creamed corn
- 10 oz. frozen sweet corn thawed
- 8.5 oz. Jiffy corn muffin mix
- 1 tablespoon sugar
- 8 oz. sour cream
- 1 stick butter melted + more for greasing
- 1/2 teaspoon salt
- 2 cup cheddar cheese shredded/divided
Instructions
Oven Preparation
- Preheat oven to 350 degrees. Grease an 8x8 pan or cast iron skillet with softened butter and set aside.
- In a large bowl, combine all ingredients including half of the cheddar cheese, reserving 1 cup. Pour into the prepared baking dish and bake uncovered for 45 minutes.
- Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to bubble and brown.
Crock Pot Preparation
- In a large bowl, combine all ingredients except for the cheddar cheese. Add it to a lightly greased Crock Pot.
- Cook on high for 2-3 hours or on low for 4. Add the shredded cheddar during the last 20 minutes of cooking. Ensure the center is firm and set prior to serving.
Notes
*If you're looking for a decadent, loaded version, check out my Loaded Corn Casserole here.