Description
A quick and easy corn casserole made with Jiffy mix, sharp cheddar, and mild green chiles. Perfect for busy weeknights, this dish is tender, savory, and a crowd-pleaser.
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup sharp cheddar cheese, shredded
- 1 can (4 oz) diced green chiles, drained
- 1/4 cup sour cream (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish with nonstick spray or butter.
- Melt the butter in the microwave (30-45 seconds) and let cool slightly.
- In a large bowl, whisk eggs until light and frothy. Add melted butter, sour cream (if using), drained whole kernel corn, and cream-style corn. Whisk until combined.
- Add Jiffy mix and stir gently with a spatula until just moistened. Do not overmix.
- Fold in shredded cheddar cheese (reserve 1/4 cup for topping) and drained green chiles until evenly distributed.
- Pour batter into prepared dish and spread evenly. Sprinkle reserved cheese on top.
- Bake for 35-40 minutes, until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs.
- Let rest for 5-10 minutes before serving.
Notes
For best results, use freshly shredded cheddar and drain corn and chiles well. Let ingredients come to room temperature before mixing. The casserole can be assembled a day ahead and refrigerated; add 5-10 minutes to baking time if starting cold.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of cas
- Calories: 300
- Sugar: 8
- Sodium: 480
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 32
- Fiber: 2
- Protein: 9
Keywords: Jiffy corn casserole, corn casserole with cheddar, green chiles, easy side dish, weeknight dinner, potluck