Cheesy Cream Cheese Corn Casserole (Jiffy, One-Bowl)
This one-bowl cream cheese corn casserole tastes like buttery corn pudding meets a golden, cheesy bake. Jiffy mix adds gentle lift, eggs set it perfectly, and cream cheese makes it ultra creamy—so you get spoonable comfort that still slices clean for potlucks and holidays.
Equipment
- 9×13-inch baking dish (3-quart)
- Large mixing bowl
- Whisk
- Rubber spatula
- Cooking spray or butter for greasing
- Aluminum foil (optional, for tenting)
Ingredients
Base
- 1 can (15 oz) whole kernel corn, drained sweet crunch for texture
- 1 can (15 oz) creamed corn adds custardy silkiness
Dairy & Richness
- 8 oz cream cheese, softened and cubed room temperature blends fastest
- 1/4 cup unsalted butter, melted buttery aroma; helps browning
Lift & Structure
- 1 box (8.5 oz) Jiffy corn muffin mix light lift; gentle sweetness
Bind
- 2 large eggs sets the casserole cleanly
Tang
- 1/2 cup sour cream balances richness; tender crumb
Cheese
- 1 cup sharp cheddar, shredded plus extra for topping
Instructions
- Heat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish (or 3‑quart casserole). A light spray plus a quick swipe with a paper towel gives even coverage and cleaner edges.
- One‑Bowl Mix: In a large bowl, whisk melted butter with softened cream cheese until mostly smooth. Whisk in sour cream, then eggs until glossy and cohesive. If cream cheese resists, microwave 10–15 seconds or use a hand mixer briefly.
- Fold in the Corn: Stir in both cans: drained whole‑kernel corn for pops of texture and creamed corn for a custardy base. Batter should look rich and spoonable.
- Add Jiffy & Cheese: Sprinkle in the Jiffy mix; fold just until no dry streaks remain. Stir in 1 cup shredded cheddar. Avoid overmixing to keep the crumb tender.
- Pan & Top: Spread batter into prepared dish. For a bubbly crust, scatter a small handful of extra cheddar on top.
- Bake to Golden: Bake 45–50 minutes until the center is set (a slight jiggle is OK), edges are lightly browned, and a toothpick near center comes out with moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Rest & Serve: Cool 10 minutes to set the custard‑like interior. Scoop for a cozy presentation or slice neat squares for buffet‑style serving.
Notes
Make‑Ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake straight from the fridge, adding 5–10 minutes if needed until set.
Mix‑Ins: Try 1–2 chopped jalapeños, 6 slices cooked crumbled bacon, or 3–4 sliced green onions.
Pan Options: 2× 8‑inch square pans (reduce bake time slightly) or a deep 2‑quart dish (increase time as needed).
Storage: Refrigerate leftovers up to 4 days. Reheat, covered, at 325°F until warmed through.
Nutrition values are estimates and vary by brand; enter your specific products for precise tracking.
Mix‑Ins: Try 1–2 chopped jalapeños, 6 slices cooked crumbled bacon, or 3–4 sliced green onions.
Pan Options: 2× 8‑inch square pans (reduce bake time slightly) or a deep 2‑quart dish (increase time as needed).
Storage: Refrigerate leftovers up to 4 days. Reheat, covered, at 325°F until warmed through.
Nutrition values are estimates and vary by brand; enter your specific products for precise tracking.