Creamy Cheesy Corn Casserole is a bold, flavorful side dish that’s perfect for any occasion.

Whether it’s a barbecue, holiday gathering, or weeknight dinner, this crowd-pleaser brings comfort and deliciousness to your table.

Ingredients

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 package (8 oz) cream cheese, softened and cubed
¼ cup unsalted butter, melted
1 box (8.5 oz) Jiffy cornbread mix
1 large egg
½ cup sour cream
1 cup shredded cheddar cheese (plus extra for topping)
½ cup cooked and crumbled bacon
¼ cup diced jalapeños (optional, adjust for spice preference)
¼ cup diced green onions (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: In a large bowl, stir together the whole kernel corn, cream-style corn, cream cheese, melted butter, sour cream, and egg until smooth.

Step 3: Stir in the Jiffy cornbread mix, cheddar cheese, crumbled bacon, and jalapeños until just combined.

Step 4: Pour the mixture into the prepared dish. Sprinkle extra shredded cheddar cheese on top.

Step 5: Bake for 40-45 minutes, or until golden brown and set in the center.

Step 6: Let cool for 5 minutes. Garnish with green onions if desired. Serve and enjoy!

Tips

For extra crunch, sprinkle crushed crackers or breadcrumbs on top before baking.

Add a pinch of cayenne pepper for more spice.

This casserole tastes even better reheated the next day!

Frequently Asked Questions (FAQs)

1. Can I make this casserole ahead of time?

Yes, prepare the mixture and refrigerate. Bake just before serving.

2. Can I use a different cheese?

Absolutely, try Monterey Jack or pepper jack for a twist.

3. Is there a substitute for Jiffy cornbread mix?

Yes, use homemade cornbread mix for a fresher option.

4. Can I skip the bacon?

Yes, leave it out or use a plant-based alternative.

5. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.