Easy Mexican Corn Casserole with Jiffy Mix
A simple, crowd-pleasing baked corn casserole featuring Jiffy mix, cheese, and mild spice, perfect for potlucks or 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 box Jiffy Corn Muffin Mix
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup butter, melted
- 1/2 cup milk
- 1 small can (4 oz) diced green chiles, drained
- 1/2 teaspoon chili powder
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, cream-style corn, sour cream, milk, and melted butter. Mix until just combined.
- Stir in the shredded cheddar cheese, diced green chiles, and chili powder. Do not overmix the batter.
- 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 a spicier version, add 1/4 teaspoon of cayenne pepper with the chili powder.
- You can top the casserole with extra cheese during the last 10 minutes of baking for a thicker crust.
- This casserole reheats well in the microwave or oven.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 33
- Fiber: 2
- Protein: 8
- Cholesterol: 45
