Cream Cheese Corn Casserole
Servings: 8
Ingredients
1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, melted
1 cup sour cream
1 box (8.5 oz) Jiffy Corn Muffin mix
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese.
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Combine both types of corn and cream cheese in a large mixing bowl. Stir until well mixed.
Add the melted butter and sour cream to the corn mixture, stirring to combine.
Next, fold in the Jiffy Corn Muffin mix until just mixed, then season with salt and pepper.
Transfer the corn mixture into the greased baking dish. Sprinkle the top evenly with shredded cheddar cheese.
Bake in the preheated oven for 45 to 55 minutes, or until the top is golden brown and the edges are bubbly.
Remove from oven and let it stand for at least 5 minutes before serving to allow it to set.
Variations & Tips
To add a bit more texture and flavor, consider mixing in chopped green chilies or a small can of diced jalapeños for a mild kick. For a crunchier top, sprinkle a mixture of crushed crackers and melted butter over the cheese before baking. If you’re feeling adventurous, try substituting different types of cheese such as Pepper Jack or Gouda for the cheddar.
