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Crowd-Pleasing Jiffy Corn Casserole with Cheddar and Chiles

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This Jiffy corn casserole with cheddar and green chiles is a quick and easy side dish that’s perfect for potlucks, holiday dinners, and casual get-togethers. It features a creamy, slightly sweet corn custard with pockets of melty cheddar and a mild kick from green chiles.

Ingredients

Scale
  • 2 boxes (8.5 oz each) Jiffy corn muffin mix
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn, undrained
  • 1 cup (8 oz) sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 1 can (4 oz) diced green chiles, undrained
  • Fresh cilantro, chopped (optional garnish)
  • Extra shredded cheddar (optional garnish)
  • Jalapeño slices (optional garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, whisk together the melted butter, sour cream, and beaten eggs until smooth and well combined.
  3. Add the drained whole kernel corn and undrained cream-style corn to the bowl. Stir gently with a rubber spatula until evenly distributed.
  4. Sprinkle in both boxes of Jiffy corn muffin mix while stirring gently. Mix just until the dry mix is incorporated and no streaks of flour remain. A few small lumps are fine.
  5. Fold in 1 1/2 cups of the shredded cheddar cheese and the entire can of diced green chiles (undrained). Reserve the remaining 1/2 cup of cheese for the top.
  6. Pour the batter into the prepared baking dish and spread it into an even layer. Tap the dish gently on the counter to release air bubbles.
  7. Bake for 35 minutes. Remove from the oven and sprinkle the reserved 1/2 cup of cheddar cheese on top. Return to the oven and bake for another 10-15 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Let the casserole cool for at least 10 minutes before serving.

Notes

Don’t overmix the batter to keep the casserole light and tender. Shred your own cheese for the best melt. Let the casserole rest for 10 minutes after baking to set up. The casserole can be assembled up to 24 hours ahead and refrigerated; add about 10 minutes to the baking time if starting from cold.

Nutrition

Keywords: Jiffy corn casserole, corn casserole with cheddar and chiles, easy corn casserole, potluck side dish, holiday side dish, comfort food

Find it online: https://cookyep.com/crowd-pleasing-jiffy-corn-casserole-with-cheddar-and-chiles/