Jiffy Corn Casserole Recipe with Cheese
Jiffy Corn Casserole with cheese and sour cream is an easy corn pudding recipe made with Jiffy corn muffin mix. The perfect side dish for any holiday meal and a family favorite!
Servings: 10
Cost: $10
Ingredients
- 2 large eggs
- 1 box Jiffy corn muffin mix
- 1 can 15 oz sweet corn drained
- 1 can 15 oz cream style corn
- ½ cup butter melted and cooled
- 1 can 4 oz diced green chiles
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried cumin
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese or cheddar blend cheese
Instructions
- Preheat oven to 350 degrees f
- Grease a 2 quart oval or rectangle casserole dish with non stick cooking spray or butter
- Add eggs to a large mixing bowl, and beat slightly with fork
- Add both cans of corn, melted butter, Jiffy mix, chiles and seasonings, and stir to combine
- Add the sour cream, and gently mix until well blended
- Pour the batter into the prepared baking dish
- Bake uncovered for 40 to 45 minutes or until toothpick inserted into center comes out mostly clean, but not wet
- Sprinkle cheese over casserole, and bake for another 5 minutes or until melted
- Remove from oven, and allow to cool slightly before serving
Notes
Do not over bake. Casserole is done when center is set and a toothpick is mostly clean -- may have a few crumbs but shouldn't be wet.
Recipe was made in a 2 quart oval casserole dish. Using different sizes will affect the baking time.
For a more traditional casserole, omit the chilies and spices.
Nutrition
Calories: 263kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 477mg | Potassium: 84mg | Fiber: 2g | Sugar: 6g | Vitamin A: 533IU | Vitamin C: 0.3mg | Calcium: 93mg | Iron: 1mg