Cheesy Jiffy Corn Casserole
An easy creamy (and egg-free) cheesy corn casserole with a kick of sweetness and plenty of cheese, this is a side dish you cannot skip over. Easy to make, just dump, stir and bake.
Ingredients
- 14 ¾ oz.creamed corn
- 10 oz.frozen sweet corn (thawed)
- 8 ½ oz.jiffy corn muffin mix
- 1 tablespoonsugar
- 8 oz.sour cream
- 1 stickbutter (melted + more for greasing)
- ½ teaspoonsalt
- 2 cupcheddar cheese (shredded/divided)
Directions
Oven preparation
- 1
Preheat oven to 350 degrees. Grease an 8x8 pan or cast iron skillet with softened butter and set aside.
- 2
In a large bowl, combine all ingredients including half of the cheddar cheese, reserving 1 cup. Pour into the prepared baking dish and bake uncovered for 45 minutes.
- 3
Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to bubble and brown.
Crock pot preparation
- 1
In a large bowl, combine all ingredients except for the cheddar cheese. Add it to a lightly greased Crock Pot.
- 2
Cook on high for 2-3 hours or on low for 4. Add the shredded cheddar during the last 20 minutes of cooking. Ensure the center is firm and set prior to serving.