Thanksgiving Sides Recipes: Jiffy Corn Casserole
- 1 (15 oz.) can whole kernel corn, drained
- 1 (14.75 oz.) can creamed corn
- 1 (8.5 oz.) box Jiffy corn muffin mix
- 1 c. sour cream
- 4 tbsp. butter, melted
- 1 1/2 c. cheddar cheese, shredded
Preheat oven to 350 degrees. Grease a 9×9 inch baking dish or a 2 quart casserole dish.
In a medium bowl, mix the whole kernel corn and the creamed corn together. Add in the Jiffy mix, sour cream and butter. Finally, add the cheddar cheese.
Pour the mixture into the prepared dish.
Bake for 55 minutes to an hour or until the top is golden brown and the middle is set. Let stand for at least 5 minutes and then serve.
*When it is done baking, remove it from the oven and add some extra shredded cheddar cheese to the top and put it back into the oven for 5-10 minutes or until the cheese is melted if desired.
*Jiffy Corn Casserole is a very versatile recipe. You can spice is up by replacing the regular whole kernel corn with Mexican style whole kernel corn. Or, simply add green chiles and a little diced onion. You can also serve this side dish at Christmastime and add some chopped green and red peppers for holiday color. Or, switch up the shredded cheese that you use and add diced ham or bacon.