Easy Mexican Corn Casserole with Jiffy Mix
A simple, cheesy, and slightly spicy corn casserole using Jiffy corn muffin mix, perfect for potlucks and holiday meals.
- 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 (8.5 oz) package Jiffy Corn Muffin Mix
- 1 (15 oz) can whole kernel corn, drained
- 1 (14.75 oz) can creamed corn, undrained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup butter, melted
- 1 small can (4 oz) green chiles, drained
- 1/2 teaspoon chili powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy mix, whole kernel corn, creamed corn, sour cream, cheddar cheese, melted butter, green chiles, and chili powder. Mix until just combined. Do not overmix.
- 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 heat, add 1/4 cup of diced jalapeños with the green chiles.
- You can substitute Monterey Jack cheese for cheddar if you prefer a milder flavor.
- This casserole reheats well the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 34
- Fiber: 2
- Protein: 9
- Cholesterol: 45
Find it online: https://sundayflavor.com/easy-mexican-corn-casserole-jiffy-corn/