Hi there! I remember the first time I made this Cheesy Corn Casserole for a family gathering. The kids were running around, and my husband had just come home from work, ready for a hearty meal. I wanted something simple yet comforting that would warm us up and fill the house with that cozy aroma. This recipe is one of those that brings back fond memories of laughter and joy around the dinner table.
This casserole has a way of making any meal feel like a special occasion. With just a handful of ingredients, you can whip up a dish that pleases not only the taste buds but also warms your heart. Every time I make it, my kids come rushing in from playtime, ready to help stir or sprinkle cheese on top—it’s become a family tradition! This isn’t just food; it’s memories in the making.
This easy cheesy corn casserole can be prepared in the oven or even in a slow cooker, making it a versatile option for busy weeknights or weekend feasts. Plus, it’s a great way to use up frozen corn or the leftover cheddar cheese sitting in the fridge. Trust me; once you try this, it will likely become a favorite in your home, just like it is in mine. So, gather the family around, get ready to enjoy this delicious dish, and make your own magical memories!
Cheesy Jiffy Corn Casserole
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Ingredients
- 10 oz. thawed frozen corn
- 14.75 oz. creamed corn
- 1 tablespoon granulated sugar
- 8 oz. sour cream
- 1/2 teaspoon sea salt
- 1 stick melted butter (plus extra for greasing)
- 2 cups shredded cheddar cheese (divided)
- 8.5 oz. Jiffy corn muffin mix
Directions
Begin by preheating your oven to 350°F. While it warms up, generously grease an 8×8-inch baking dish or a cast iron skillet with softened butter.
In a large mixing bowl, combine the thawed frozen corn, creamed corn, sugar, sour cream, sea salt, melted butter, and one cup of the shredded cheddar cheese, reserving the rest for later. Stir until everything is well mixed.
Pour this mixture into the prepared baking dish and place it in the oven. Bake uncovered for about 45 minutes until it is golden brown and bubbly.
After the initial baking time, take the casserole out and sprinkle the remaining cheddar cheese on top. Return it to the oven and bake for another 10-15 minutes, until the cheese is melted and the top is a beautiful, inviting brown.
If you want to prepare it in a Crock Pot, start by mixing all the ingredients in a large bowl, but hold off on adding that second portion of cheddar cheese. Transfer the mixture to a greased Crock Pot and set it to cook on high for 2-3 hours or low for 4 hours. In the last 20 minutes of cooking, mix in the cheddar cheese and ensure that the center is firm before serving.
Storing Suggestion
This cheesy corn casserole can be stored in an airtight container in the refrigerator for up to 3-5 days. You can also freeze leftover portions. Just make sure to let it cool completely before sealing it in a freezer-safe container. It can last for up to 2-3 months in the freezer.
Cooking Tips
If you’re looking to mix things up, try adding ingredients like diced jalapeños for a kick or cooked crumbled bacon for some smoky flavor. Also, if you’re out of Jiffy mix, you could prepare your own cornbread batter instead. Don’t be afraid to tweak it to suit your family’s taste!
Serving Suggestions
Serve this delectable casserole alongside grilled chicken or a fresh garden salad for a well-rounded meal. It pairs beautifully with a light white wine or iced tea. Garnish with freshly chopped herbs, like parsley or chives, to add a pop of color and flavor.
Ingredient Substitutions
If you want to make this a lighter version, you can substitute greek yogurt for sour cream or use reduced-fat cheddar cheese. You could also replace the creamed corn with an equal amount of another can of mixed vegetables for added nutrition without losing too much flavor.
Seasonal Variations
In the summer, consider adding fresh corn instead of frozen for a sweet crunch. During fall, mix in roasted butternut squash or pumpkin puree for a seasonal twist. You can also incorporate fresh herbs that are in season to brighten the dish!
Allergen Information
This casserole contains common allergens such as dairy and gluten. For dairy-free versions, replace sour cream and cheddar cheese with dairy-free alternatives. If gluten is a concern, look for gluten-free cornbread mix, which would work just as well in this recipe.
FAQ
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance, store it in the refrigerator, and then bake it just before serving. It will taste just as delicious when reheated!
How do I know when the casserole is done?
The casserole is ready when it’s golden brown on top and bubbly around the edges. You can also insert a toothpick into the center; it should come out clean once fully cooked.
Can I use fresh corn instead of frozen?
Yes! Fresh corn is a fantastic option. Just make sure to cut it off the cob and measure the equivalent of about 2 cups. It will add a lovely sweetness to the dish.
What can I serve with this casserole?
This casserole pairs wonderfully with grilled meats, fresh salads, or even as a side for chili. It’s versatile and goes great with various dishes to complete your meal.
Can I freeze this casserole?
Definitely! You can freeze leftovers in airtight containers. To reheat, thaw in the refrigerator overnight, and then warm it in the oven or microwave until heated through.
Is there a vegetarian version of this recipe?
This recipe is naturally vegetarian! Ensure the cornbread mix is free of animal products, and you’ll have a delicious meat-free dish that everyone can enjoy!
Cheesy Jiffy Corn Casserole
Ingredients
- 10 oz. frozen corn thawed
- 14.75 oz. creamed corn
- 1 tablespoon granulated sugar
- 8 oz. sour cream
- 1/2 teaspoon sea salt
- 1 stick butter melted + extra for greasing
- 2 cups shredded cheddar cheese divided
- 8.5 oz. Jiffy corn muffin mix
Instructions
- Preheat your oven to 350°F. Lightly grease an 8x8-inch baking dish or a cast iron skillet with softened butter and set it aside.
- In a large mixing bowl, combine all the ingredients, including half of the shredded cheddar, making sure to reserve 1 cup.
- Transfer the mixture into the prepared dish and bake uncovered for about 45 minutes.
- Once the time is up, sprinkle the remaining cheddar cheese on top. Return the dish to the oven for an additional 10-15 minutes, until the top is bubbly and golden brown.
- For Crock Pot preparation, mix all ingredients (except cheddar cheese) and pour into a greased Crock Pot. Cook on high for 2-3 hours or on low for 4 hours. During the last 20 minutes, add the shredded cheddar cheese.
- Ensure the center is set and firm before serving.
