EASY CHEESY JIFFY CORN CASSEROLE
My husband and I loved this tasty casserole. I used the 14.5 oz. cans of corn and it turned out great. You can add or subtract from this recipe pretty easily and still come out with a great dish.
This was excellent — although I made some substitutions since I wanted some of the ingredients in the other recipes that sounded good too.
I doubled the recipe; used 1-1/3 c. Jalapeno cheese instead of cheddar cheese, used cream cheese instead of sour cream, used Glory Foods Corn Muffin Mix (2 boxes since I doubled), topped with 1/2 c. Finely Shredded “4-Cheeses” Combination by Kraft and topped with salt, pepper and Emeril’s Original Essence Seasoning and a sprinkling of seasoned bread crumbs.
The cream cheese I used wasn’t totally softened so it didn’t blend as well as I would have liked but this recipe was so much better than the one I made a month ago (an old family favorite w/o eggs and corn muffin mix using green peppers and swiss cheese).
It received rave reviews by the entire office at the Holiday Party!
I made this for Thanksgiving and it was such a hit that the family wants me to make it for Christmas. The only tip I would offer would be to bake it for about 10 minutes less than called for and let the carryover heat finish it off. The original way was a little too dry. This way it stays really moist.
This recipe was a definate hit. I made it for a family reunion and Thanksgiving dinner and both times I took home an empty dish. Very, very good and easy to make. Thanks for sharing this one, everyone loved it.
Totally awesome!!!! I used 1 cup of sharp cheddar in the recipe and 1 cup on top. I also baked it in an 8X8 pan cuz we wanted it thick and I baked it for 30 minutes and 25 minutes with the cheese on top. This is a keeper for sure and we like it better then the other corn casserole without the cheese we always made from this site which we gave a 5 star also.
1/2 cup (1 stick) unsalted butter, melted
1 (8.5 oz.) box corn muffin mix
1 (13.25 oz.) can whole corn kernels, undrained
1 (13.25 oz.) can creamed corn
1 large egg
2 cups sharp cheddar cheese, grated, divided
1/2 cup sour cream
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
Preheat oven to 350º F.
Combine melted butter, corn muffin mix, corn (regular and creamed corn), egg and 1 cup cheddar cheese in a 9×13-inch baking dish, mixing until fully combined.
Spoon sour cream over corn mixture, then gently swirl it in using a knife or tooth pick.
Top with remaining 1 cup cheddar cheese …