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Creamy Mexican Corn Casserole with Jiffy Mix

A square slice of baked Mexican corn casserole topped with melted cheddar cheese and green onions.
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Make this bold and creamy Mexican Corn Casserole. It uses Jiffy corn muffin mix for a simple, comforting side dish that balances sweet, savory, and cheesy flavors with a hint of spice. It is perfect for potlucks or holiday dinners.

Ingredients

Scale
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (15 oz) can cream-style corn
  • 1 (8 oz) package Jiffy corn muffin mix
  • 1 cup sour cream
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 (4 oz) can diced green chiles
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/2 cup chopped jalapeños or pickled jalapeños (optional)
  • Fresh cilantro or green onions, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking dish.
  2. Combine the base mixture: In a large mixing bowl, stir together the drained whole kernel corn, cream-style corn, Jiffy corn muffin mix, sour cream, melted butter, 1 cup of the cheddar cheese, green chiles, chili powder, cumin, and salt.
  3. Add jalapeños if you choose to use them.
  4. Transfer the mixture to the prepared baking dish and spread it out evenly.
  5. Bake uncovered for 45 to 50 minutes, or until the center sets and the top looks lightly golden.
  6. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the dish to the oven for 5 to 7 more minutes, until the cheese melts.
  7. Let the casserole cool for 5 to 10 minutes before serving. Garnish with fresh cilantro or green onions.

Notes

  • This casserole is a wonderful, easy potluck side dish that pairs well with tacos or holiday meals.
  • If you want a sweeter flavor, consider adding a tablespoon of sugar to the base mixture.
  • For a richer flavor, substitute Monterey Jack cheese for half of the cheddar cheese.

Nutrition

Find it online: https://spoonsprout.com/creamy-mexican-corn-casserole-jiffy-corn/