Corn Casserole

This Jiffy Corn Casserole recipe is a traditional Thanksgiving side dish. Corn pudding a creamier, cheesier version of cornbread!

Course Side

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 297kcal

Author Tonia Larson

Equipment

Ingredients

8 oz cream cheese softened
3 eggs
¼ cup granulated sugar
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon black pepper
8.5 oz package Jiffy corn muffin mix
½ cup milk
½ cup shredded cheddar cheese
3 tablespoons butter melted
(2) 15.25 oz cans sweet corn, drained
14.75 oz can cream-style corn

Instructions

Beat softened cream cheese until smooth and creamy.
Beat in the eggs, sugar, salt, onion powder, and black pepper.
Stir in the cornbread mix, milk, shredded cheddar cheese, and melted butter.
Stir in the drained sweet corn and the cream-style corn.
Spread in a greased 9x13" pan.
Bake at 350˚F for 50-55 minutes or until set.

Video

Notes

One: Storage

Store cooled leftovers in the fridge for 3-4 days.

Two: Freezer

Cool completely and wrap it with foil and then plastic wrap. Thaw in the fridge overnight. Set it on the counter for 30 minutes before baking and then bake at 300˚F for 15-20 minutes or until heated through.

Recipe adapted from Bounteous Blessings Cookbook

Nutrition