Bake up a Jiffy corn casserole with cream cheese and bacon. Simple and easy make ahead recipe that’s cheesy and delicious. Perfect side dish for a crowd!
Corn casserole with cream cheese is easily one of my family’s favorite side dish recipes during the holiday season. We usually make it every Thanksgiving, also Christmas and Easter dinner too.
It’s the perfect complement to a nice ham or turkey dinner. And just like our Mexican corn casserole, it has bacon too. Because we all know, bacon makes everything better!
We also make this corn casserole with Jiffy mix. It gives it a kind of breading but in a very moist, delicious sort of way, and it’s all mixed in with the rest of the ingredients.
What you end up with is a very creamy, flavorful, cheesy side dish you’ll likely add to your holiday menu from henceforth and forevermore.
I like to make it in my slow cooker too, making it easy to transport and keep warm. In fact, I might love CrockPot corn casserole a tad bit more, if that’s even possible.
If it’s more corn side dishes you’re looking for… green bean casserole, Mexican corn on the cob, grilled corn on the cob, and Instant Pot corn are always a hit at the family dinner table.
Let’s talk about how to make this scrumptious corn casserole with bacon.
IS JIFFY CORN CASSEROLE THE SAME AS JIFFY CORN PUDDING?
Yes, it’s the same as corn pudding. You’re basically mixing a bunch of ingredients together to create a creamy side dish.
The casserole isn’t fully stable either, like a slice of corn bread would be. It requires you to spoon it onto your plate, versus eating with your hands.
INGREDIENTS YOU’LL NEED:
- Bacon
- Green onions
- Cream cheese
- Heavy whipping cream
- Salted butter
- Sugar
- Sour cream
- Frozen corn
- Jiffy corn muffin mix
- Salt
- Black pepper
- Cheddar cheese
- Colby Jack cheese
Keep in mind, all of the amounts you’ll need are in the printable recipe card below.
KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:
Cutting Board and Knife – for mincing the green onions and crumbling the bacon.
Saucepan – You’ll need a medium-sized saucepan to cook up the cream cheese mixture.
Heat Resistant Spatula – Works well for stirring and scraping the sides of the pan.
HOW TO MAKE CORN CASSEROLE
You can make corn casserole ahead of time and warm it up for your holiday dinner.
Before you get started mixing it up, be sure to cook the bacon and set it aside. You’ll need 5 to 6 slices, so you can even cook a little extra at breakfast and stick it in the fridge ’til you need it.
Also, you’ll need to mince the green onions and have those ready to go.
Here are the steps for making it…
- In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream. Cook the mixture on low heat until the cream cheese is fully melted. Use a heat resistant spatula to constantly stir and keep the mixture from scorching.
- Then in a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 the box), salt, and pepper.
- Pour the casserole mixture into the greased baking dish, making sure it’s evenly spread throughout the dish, and bake according to the instructions in the recipe card below.
- Finally, add shredded cheese to the top of the casserole, and bake an additional 10 minutes.
Serve the deliciously cheesy corn casserole while warm and enjoy! It’s so good!
IS CORN CASSEROLE GLUTEN-FREE?
It’s not gluten-free if made with ordinary Jiffy mix. BUT… That doesn’t mean you can’t make it gluten-free.
In fact, I found a great recipe for Gluten Free Jiffy-Style Corn Muffin Mix over at Gluten Free on a Shoestring. I can’t wait to try substituting this cornbread mix for the Jiffy mix in my own casserole this Thanksgiving.
CAN YOU FREEZE CORN CASSEROLE?
Absolutely, yes, you can! The ingredients used in corn casserole are all pretty conducive to freezing.
Just be sure to store it in an airtight container to prevent freezer burn. A baking dish with a lid works really well for this.
WHAT GOES WITH CORN CASSEROLE?
- CrockPot Pork Roast
- Meatloaf Muffins Recipe
- Homemade Mashed Potatoes
- Maple Bourbon Roasted Turkey
- Pineapple Honey Ham
- Cranberry Relish
- Southern Green Beans
- Honey Glazed Carrots
- Hash Brown Potato Casserole
- Broccoli and Cheese Rice Casserole
- Chicken Casserole With Ritz Crackers
GET THE PRINTABLE RECIPE
If you love this Jiffy corn casserole recipe as much as we do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!
CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!
Jiffy Corn Casserole
Ingredients
- 8 ounces cream cheese
- 1 cup heavy whipping cream
- 4 tablespoons salted butter
- 1 teaspoon cane sugar
- 1 tablespoon sour cream
- 6 slices bacon cooked and crumbled
- 3 green onions minced
- 32 ounces frozen corn
- 1/2 box JIFFY Corn Muffin Mix
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup cheddar cheese shredded
- 1/2 cup Colby Jack cheese shredded
Instructions
- Pre-heat the oven to 325° F.
- In a medium saucepan, add the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream.
- Cook the mixture on low heat until the cream cheese is fully melted. Constantly stir to keep the mixture from scorching.
- In a large mixing bowl, mix together the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 a box), salt, and pepper.
- Grease a 9×13 baking dish with cooking spray.
- Pour the casserole mixture into the baking dish, making sure it's evenly spread throughout the dish.
- Bake at 325° F for about 55 minutes, or until the mixture is set.
- Add the shredded cheese to the top of the casserole, and bake an additional 10 minutes.
- Serve while warm and enjoy!
Video
Notes
Nutrition
(Publishing Note: Recipe originally published in October 2017. Photos and tips updated in September 2019.)
Can you bake then freeze this dish?
Yes, Tricia, You can bake and then freeze your casserole. Cover it with plastic wrap or transfer to an airtight container and into the freezer for up to 3 months!
Amazing recipe. Thanks so much. Didn’t change a thing. Thanks
Thank You, Bernadette! It really is delicious.
Would this casserole be ok as a make ahead dish thanks
Yes, this casserole is a great make ahead dish. Thank You.
Hi! Do you have to use frozen corn??
You don’t have to, Suzanne. In fact, you can use any sweet corn. Frozen is just what most people have on hand.
I made this for a cookout and it was a hit the dish was wiped clean! I did make some of my own changes. I added some minced garlic, I minced just the whites of the green onions and mixed them in and just topped with the sliced greens. I think if I make this again I’ll use less corn, I found myself searching for that yummy cream/JIFFY mixture and less corn kernels. Thank you!!!!!!
That sounds delicious, Izzy! I’m so glad it turned out well for you.
Can I make the night before and cook the next day?
Amy, yes, you can mix it up, put it in the fridge, and cook it next day.
Hello!! Recipe calls for frozen corn. Do use corn right out of the freezer or do you have to thaw the corn? Thank you!
Dawn, you can use it right out of the freezer; no need to thaw.
How could I adjust the recipe if I wanted to use the whole box of Jiffy Mix? I hate having 1/2 boxes of things. They tend to go stale or unused. The recipe sounds delicious though.
Hey Wendy, you could probably just use the whole box; but the casserole will likely be a bit drier in texture. The only other way to do it would be to maybe double the entire recipe and make a giant casserole or even 2 casseroles, maybe freeze one for later.
I used a qhole box of Jiffy 1 can whole kernal sweet corn and 1 can creamed sweet corn. Was just perfect!
That’s awesome, Beverly! I’m glad you enjoyed the recipe.
Did you drain the whole kernel corn?
Made your creamy corn casserole for Thanksgiving and had many compliments. Thank you for this recipe.
Ginny, thank you so much for letting me know. You’re very welcome. I’m really glad y’all enjoyed the recipe.
Can this recipe be converted for a crockpot or instant pot? I am taking a corn casserole to our family Thanks and Giving where there is no oven for baking. Sounds delicious and very easy to make!
Hi Diane, I’m actually working on converting it. I know water would need to be added for the pressure cooker, but I’m not really sure how much. I don’t think you’d need to change much at all for the slow cooker. I was thinking of doing the same thing this Thanksgiving.