Easy Mexican Corn Casserole with Jiffy Mix
A simple, crowd-pleasing baked corn casserole featuring Jiffy mix, cheese, and mild spice, perfect for potlucks and holidays.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 60 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn, undrained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup butter, melted
- 1 large egg, lightly beaten
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy mix, whole kernel corn, creamed corn, sour cream, shredded cheese, melted butter, and beaten egg.
- Stir in the chili powder and cumin until just mixed. Do not overmix the batter.
- Pour the mixture evenly into the prepared baking dish.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 10 minutes before serving.
Notes
- For extra flavor, you can add 1/2 cup of diced green chiles to the batter.
- If you prefer a sweeter casserole, reduce the chili powder to 1/4 teaspoon and add 1 tablespoon of sugar.
- This casserole freezes well after baking; cool completely, wrap tightly, and freeze for up to three months. Reheat covered at 350°F until warmed through.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 320
- Sugar: 10
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 33
- Fiber: 2
- Protein: 7
- Cholesterol: 45
Find it online: https://delishdreams.com/easy-mexican-corn-casserole-jiffy-corn/