Jiffy Corn Casserole
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!
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Servings: 12
Calories: 321kcal
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 9x13 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!
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Notes
*If you're feeding a smaller crowd, just cut the recipe ingredients in half and bake it in an 8"x8" baking dish.
*If you need to make this recipe gluten-free, you can either use a gluten-free cornbread mix, or make your own gluten-free Jiffy-style corn muffin mix.
Nutrition
Serving: 10servings | Calories: 321kcal | Carbohydrates: 22g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 450mg | Fiber: 2g | Sugar: 5g
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