INGREDIENTS:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 8 oz cream cheese, softened and cubed
- 1/4 cup unsalted butter, melted
- 1 box (8.5 oz) Jiffy corn muffin mix
- 2 large eggs
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping, if desired)
INSTRUCTIONS:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or deep casserole dish.
- In a large mixing bowl, combine the whole kernel corn, creamed corn, cream cheese, melted butter, and sour cream. Stir until the cream cheese is mostly blended.
- Add the Jiffy corn muffin mix and eggs to the bowl, stirring until just combined. Gently fold in the shredded cheddar cheese.
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula. Optionally, top with additional shredded cheese.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
- Let the casserole cool for 5-10 minutes before serving. Serve warm and enjoy its creamy, cheesy texture!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Variations and Tips:
- Spicy Kick: Add diced jalapeños or a small can of diced green chilies to the mixture for a bit of heat.
- Bacon Lovers: Stir in crumbled cooked bacon for an extra layer of flavor and crunch.
- Different Cheese: Swap out the cheddar for other cheeses like Monterey Jack, Pepper Jack, or a combination of mozzarella and Parmesan for a unique twist.
- Make it Vegan: Use dairy-free cream cheese and sour cream substitutes, along with a plant-based corn muffin mix, to make this recipe vegan.
- Add Protein: For a heartier dish, stir in cooked shredded chicken or ground sausage before baking.
- Sweet Corn Version: Use fresh or frozen corn kernels instead of canned whole kernel corn for a slightly sweeter, more textured casserole.
- Crispier Topping: For a crispier top, sprinkle breadcrumbs or crushed crackers over the cheese before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes or microwave for quicker reheating.
Freezing: This casserole can be frozen for up to 2-3 months. Let it cool completely before covering tightly and freezing. Reheat in the oven at 350°F (175°C) for 30-40 minutes, or until heated through.