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Corn Casserole

Course Casserole, Side Dish
Author Terri


  • 1 15 oz can corn drained
  • 1 14.75 oz can cream corn
  • 1 8.5 oz box Jiffy® Corn Muffin Mix
  • 2 eggs
  • 1/4 cup diced jalapeños seeded (optional)
  • 1/2 stick butter 1/4 cup
  • 1 large onion chopped fine
  • 2 bunches green onions sliced
  • 4 cups sharp cheddar cheese grated
  • 16 oz sour cream


  1. Preheat oven to 350°
  2. Lightly spray a 2 or 3 quart baking dish with a non stick spray, set aside.
  3. In a large frying pan over low/medium flame, saute both types of onions and jalapeños in butter until soft, approximately 8 minutes.
  4. Add corn, cream corn and muffin mix to a medium mixing bowl, stir, and add to pan.
  5. Whisk eggs and pour on top of muffin mix and stir.
  6. Continuing stirring until mixture starts to set up.
  7. Once mixture has set up, transfer to baking dish.
  8. Grab another medium mixing bowl, stir grated cheese and sour cream together until mixed thoroughly.
  9. Spread evenly on top of muffin mixture.
  10. Bake uncovered for 50-60 minutes in a 2 quart baking dish, 45-50 minutes in a 3 quart baking dish.
  11. Remove from oven and enjoy!