Cheesy Jiffy Corn Casserole (Print Version)
# Ingredients:
01 -
14.75 oz. creamed corn
02 -
10 oz. frozen sweet corn, thawed
03 -
8.5 oz. Jiffy corn muffin mix
04 -
1 tablespoon sugar
05 -
8 oz. sour cream
06 -
113g butter, melted, plus extra for greasing
07 -
1/2 teaspoon salt
08 -
2 cups cheddar cheese, shredded and divided
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish or cast iron skillet with softened butter and set aside.
02 -
In a large bowl, combine creamed corn, thawed sweet corn, Jiffy corn muffin mix, sugar, sour cream, melted butter, salt, and half of the cheddar cheese (1 cup), mixing thoroughly.
03 -
Pour the mixture into the prepared baking dish and bake uncovered for 45 minutes.
04 -
Remove from oven, sprinkle the remaining cup of shredded cheddar over the top, and return to oven for an additional 10-15 minutes, until the cheese begins to bubble and brown.
05 -
For a slow cooker version, combine all ingredients except the cheddar cheese in a large bowl. Transfer to a lightly greased slow cooker.
06 -
Cook on high for 2-3 hours or on low for 4 hours. Add the shredded cheddar during the last 20 minutes of cooking. Ensure the center is firm and set before serving.
# Notes:
01 -
This corn casserole can be prepared ahead of time and refrigerated before baking.
02 -
For a spicier version, add diced jalapeños or green chilies.