Cheesy Jiffy Corn Casserole


TOP Reviews:

My husband and I loved this tasty casserole. I used the 14.5 oz. cans of corn and it turned out great. You can add or subtract from this recipe pretty easily and still come out with a great dish.

This was excellent — although I made some substitutions since I wanted some of the ingredients in the other recipes that sounded good too.

I doubled the recipe; used 1-1/3 c. Jalapeno cheese instead of cheddar cheese, used cream cheese instead of sour cream, used Glory Foods Corn Muffin Mix (2 boxes since I doubled), topped with 1/2 c. Finely Shredded “4-Cheeses” Combination by Kraft and topped with salt, pepper and Emeril’s Original Essence Seasoning and a sprinkling of seasoned bread crumbs.

The cream cheese I used wasn’t totally softened so it didn’t blend as well as I would have liked but this recipe was so much better than the one I made a month ago (an old family favorite w/o eggs and corn muffin mix using green peppers and swiss cheese).

It received rave reviews by the entire office at the Holiday Party!

I made this for Thanksgiving and it was such a hit that the family wants me to make it for Christmas. The only tip I would offer would be to bake it for about 10 minutes less than called for and let the carryover heat finish it off. The original way was a little too dry. This way it stays really moist.

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This recipe was a definate hit. I made it for a family reunion and Thanksgiving dinner and both times I took home an empty dish. Very, very good and easy to make. Thanks for sharing this one, everyone loved it.

Totally awesome!!!! I used 1 cup of sharp cheddar in the recipe and 1 cup on top. I also baked it in an 8X8 pan cuz we wanted it thick and I baked it for 30 minutes and 25 minutes with the cheese on top. This is a keeper for sure and we like it better then the other corn casserole without the cheese we always made from this site which we gave a 5 star also.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, melted
1 (8.5 oz.) box corn muffin mix
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