This Cheesy Jiffy Corn Casserole Recipe has fewer than 10 ingredients and will become your family's favorite side dish. It's creamy, rich, cheesy, and so flavorful to pair with almost any main course. Whether it's a weeknight meal or a holiday, I guarantee there will be no leftovers.
After my original Corn Casserole recipe went viral (thank you!!), I was blown away by all the creative suggestions from you guys-everything from bacon to jalapeños. But one idea kept popping up that I had to try: cheese! And let me tell you, this Cheesy Corn Casserole with Jiffy takes the classic recipe to a whole new level!
I also decided to try adding canned green chilies as a twist recommended by many of my followers, and it's wildly delicious, but optional if you choose to leave them out. With a 5-minute prep time and no special equipment, it's now a recipe on repeat for every Easter and Thanksgiving meal in our home. My family is obsessed!
If you're wondering what to serve this corn casserole, we always like to eat it alongside Banana Pudding, Deviled Eggs with Bacon, Garlic and Parmesan Potatoes, and Creamy Mashed Potatoes. Let me know below what your family favorites are!
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Why you'll love this recipe
- Side dish made with pantry staples. As long as you have some Jiffy, canned corn, creamed corn, and simple refrigerated items like butter, eggs, sour cream, and cheese, you're ready to go!
- Easy to customize. I add green chilies to this version to make it a green chili corn casserole, but you can also add other mix-ins, too!
- 5-minute prep time. Side dishes shouldn't be time-consuming. This cheesy corn casserole is so simple and gives you time to assemble a main course!
Ingredients
- Jiffy Corn Muffin Mix: The base mix of the corn casserole. I also give you instructions to make your own at home below.
- Sour Cream: Adds a tang and creaminess.
- Creamed Corn: Key ingredient for flavor as well as moisture.
- Whole Kernel Corn: This is canned corn, different from the creamed corn. Drain this very well and pat the kernels dry before adding.
- Butter: Use unsalted or salted here, adds richness.
- Eggs: Large eggs are key and help the casserole to bind.
- Cheddar Cheese: Shred your cheese fresh if possible.
- Green Chilies: Canned green chilies are a secret ingredient for this green chili corn casserole.
See recipe card for quantities.
Video
Equipment
- 9x9 Baking Dish - Affordable and durable!
- Strainer - I prefer to own one big one rather than a bunch of different sizes to keep up with in the kitchen. It does the job, and it's easy to clean 😉
How to make cheesy corn casserole
- Step 1: Preheat oven to 350°F. Strain whole kernel corn and melt butter.
- Step 2: Combine in a large bowl the Jiffy mix, eggs, sour cream, creamed corn, whole kernel corn, butter, cheese, and green chilis.
- Step 3: Spray a 9x9 baking dish with a nonstick spray (or coat with oil). Place the corn casserole mixture into the baking dish and spread evenly.
- Step 4: Bake uncovered for 1 hour. Check at 45 minutes to make sure it's rising. Let rest for 5-10 minutes before serving.
Expert tips
- If the casserole is jiggly, you'll know it needs to be cooked longer.
- Be sure to drain the whole kernel corn well. We don't want to add extra liquid to the casserole, or else it could turn out mushy.
- Use fresh corn if desired. Make sure it's peak season and cut it off the cob before stirring it in.
- Shred the cheese yourself. This is best for a melty texture and great flavor. The pre-shredded cheese has an anti-caking agent that prevents it from melting as nicely.
- Drying off your whole kernel corn will make for an easier bake. We lightly pat our corn kernels with a paper towel.
Making Your Own Jiffy Mix:
Jiffy Corn Muffin Mix isn't found in all countries. But don't fret! You can still make your own with simple ingredients, a sifter, and a whisk. This recipe at Savory Experiments will walk you through directions for making a Jiffy at home.
You'll need: ⅔ Cup of Flour, ½ cup of yellow cornmeal, 3 tablespoon Sugar, 1 tablespoon Baking Powder, and ¼ teaspoon salt.
Simply sift all of that together and voilà! Jiffy Mix!
Substitutions and Variations
- Jiffy Mix - See above for options on making your own or click here.
- Make it Classic - This recipe works the same whether you choose to leave out the cheese and chilis or not. See the classic Corn Casserole recipe for simpler steps.
- Jalapeños - If you'd like more spice, adding in jalapeños goes perfectly with this! We've also added a can of Hot Rotel with Habaneros, and that was a hit!
- Try a different cheese. Use Monterey Jack, Pepper Jack, or another nice melting cheese.
Storage
This cheesy Jiffy corn casserole can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave or oven until warmed through.
It can also be premade and frozen to cook at a later date. Freeze unbaked for up to a month, then thaw and bake for 1 hour.
What to serve with Jiffy Cheesy Corn Casserole
There are so many options, whether it's for a weeknight dinner or a holiday meal. Here is what I usually serve it with:
FAQs
You could also try bacon, jalapeños, sautéed peppers and onions, and other types of cheese.
It may not have baked for long enough, or you added extra liquid ingredients to cause it to be a little mushy in the center.
Yes, you can! Make sure it's peak season for flavor and sweetness, and swap it for the drained whole kernel corn.
More Easy side dish recipes
Recipe
Cheesy Corn Casserole (with Jiffy)
Equipment
- Oven
- 9x9 Baking Dish
Ingredients
- 1 Box Jiffy Corn Muffin Mix 8.5 oz
- 5 oz Sour Cream
- 20 oz Creamed Corn
- 20 oz Whole Kernel Corn drained
- 6 tablespoon Butter melted
- 2 Eggs
- ½ Cup Cheddar Cheese shredded
- 4 oz Green Chilis diced
Instructions
- Preheat oven to 350°F. Strain whole kernel corn and melt butter.
- Combine in a large bowl the Jiffy mix, eggs, sour cream, creamed corn, whole kernel corn, butter, cheese, and green chilis.
- Spray a 9x9 baking dish with a nonstick spray (or coat with oil). Place the corn casserole mixture into the baking dish and spread evenly.
- Bake uncovered for 1 hour. Check at 45 minutes to make sure it's rising. Let rest for 5-10 minutes before serving.
Video
Notes
- If the casserole is jiggly, you'll know it needs to be cooked longer.
- Be sure to drain the whole kernel corn well. We don't want to add extra liquid to the casserole, or else it could turn out mushy.
- Use fresh corn if desired. Make sure it's peak season and cut it off the cob before adding it to the mixture.
- Shred the cheese yourself. This is best for a melty texture and great flavor. The pre-shredded cheese has an anti-caking agent that prevents it from melting as nicely.
- Drying off your whole kernel corn will make for an easier bake. We lightly pat our corn kernels with a paper towel.
Marilyn Shepler says
I love Tim’s easy recipes. It saves me a lot of time .
I have to grandbabies I have to watch . So don’t have slot of time . But this is quick and easy and so delicious.
We eat this with most of the bean meals or really any time .
I like it because it goes with just about any meal.
CookitwithTim says
This corn casserole is often found at our family meals. We all love it so much!
Judi Hoover says
This recipe is SO good! My family loves it, and so do I. And it’s easy to make also.
CookitwithTim says
I am so glad that you all love this dish as much as we do.