Print
Description
A quick and easy corn casserole with Jiffy corn muffin mix, cheddar, and Monterey Jack cheese.
Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter.
- Stir in 1/2 cup of cheddar cheese and 1/2 cup of Monterey Jack cheese.
- Pour the mixture into the prepared baking dish.
- Bake for 45 minutes or until the edges are golden brown.
- Sprinkle the remaining cheese on top and bake for an additional 5 minutes or until melted.
- Let cool for 5 minutes before serving.
Notes
- For extra flavor, add diced jalapeños or green chiles.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American