Cheesy Cream Cheese Corn Casserole (Jiffy, One-Bowl)

When our family gathers, there’s always that one dish everyone “samples” before the meal starts—and it’s this cheesy cream cheese corn casserole. It’s the side that tastes like a cross between buttery corn pudding and a golden, cheesy bake, with just enough tang from sour cream to keep every bite balanced. But here’s a question that always surprises new cooks: if this casserole is so creamy, how does it hold a perfect scoopable slice without turning soupy? The secret is the starch from the Jiffy mix and the gentle set from eggs—giving you spoonable comfort with a tender, sliceable finish. This post walks you through a fail-proof method for cream cheese corn casserole that’s one-bowl, make-ahead friendly, and ready for every potluck or holiday table.

Focus keyword: cream cheese corn casserole
NLP/semantic keywords used naturally throughout: cheesy corn casserole, Jiffy corn casserole, corn pudding casserole, canned corn and creamed corn, easy holiday side dish, Thanksgiving corn bake, sour cream corn casserole, make-ahead casserole, weeknight side, potluck favorite.

Ingredients List

Here’s your short, shopping-list-friendly lineup. Expect sweet pops of corn, lush creaminess from dairy, and a cheesy, lightly toasty top.

Component	Ingredient	Amount	Notes & Sensory Cues
Base	Whole kernel corn, drained	1 can (15 oz)	Sweet crunch for texture
	Creamed corn	1 can (15 oz)	Adds custardy silkiness
Dairy & Richness	Cream cheese, softened & cubed	8 oz	Room-temp blends fastest; ultra creamy
	Unsalted butter, melted	1/4 cup	Buttery aroma, helps browning
Lift & Structure	Jiffy corn muffin mix	1 box (8.5 oz)	Light lift, gentle sweetness
Bind	Large eggs	2	Sets the casserole cleanly
Tang	Sour cream	1/2 cup	Balances richness; tender crumb
Cheese	Cheddar, shredded	1 cup (+ extra for topping)	Sharp, melty, golden finish

Pro tip: For deepest flavor, use sharp cheddar and let the cream cheese fully soften—this prevents lumps and gives a satin-smooth batter.

Timing

• Prep Time: 10 minutes
• Bake Time: 45–50 minutes
• Rest Time: 10 minutes (easier slicing)
• Total Time: ~65–70 minutes
  Context: Many corn puddings run 75–90 minutes with multiple bowls. This one-bowl method is ~15–25% quicker without sacrificing creaminess or structure.

Step-by-Step Instructions

Step 1: Heat & Prep

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish (or a 3-quart casserole). A light spray plus a quick swipe with a paper towel gives even coverage and prettier edges.

Step 2: One-Bowl Mix

In a large bowl, whisk the melted butter with cream cheese until mostly smooth (softened cream cheese prevents lumps). Add sour cream, then whisk in the eggs until glossy and cohesive.

Tip: If the cream cheese resists, microwave it 10–15 seconds to soften further, or beat briefly with a hand mixer.

Step 3: Fold in the Corn

Stir in both cans: drained whole-kernel corn for bursts of texture and creamed corn for a custardy base. The batter should look rich and spoonable.

Step 4: Add Jiffy & Cheese

Sprinkle in the Jiffy corn muffin mix, folding just until no dry streaks remain. Stir in 1 cup shredded cheddar. Overmixing can toughen the crumb—aim for gentle strokes.

Step 5: Pan & Top

Spread the batter into the prepared dish. If you love a bubbly crust, scatter a small handful of extra cheddar across the top.

Step 6: Bake to Golden

Bake 45–50 minutes until the center is set (a subtle jiggle is okay), edges are lightly browned, and a toothpick near the center comes out with moist crumbs (not wet batter). If the top is browning too fast, tent loosely with foil for the last 10 minutes.

Step 7: Rest & Serve

Cool 10 minutes to set the custard-like interior. Scoop for a cozy, spooned presentation—or slice neat squares for buffet-style serving.

Nutritional Information (Estimated per 1 of 12 servings)

• Calories: ~245
• Total Fat: ~15 g
• Saturated Fat: ~8 g
• Carbohydrates: ~22 g
• Sugars: ~8 g
• Protein: ~6–8 g
• Sodium: ~380 mg
  Estimates vary by brand (especially for Jiffy, cheese, and canned corn). For tracking, enter your specific products into a nutrition calculator.

Healthier Alternatives for the Recipe

• Lighten the dairy: Swap neufchâtel (⅓-less-fat cream cheese) and light sour cream. You’ll keep the creamy texture with a gentler finish.
• Boost protein: Replace half the sour cream with plain Greek yogurt (2% or 5%). Adds subtle tang and creaminess.
• Dial back sweetness: Jiffy is lightly sweet; balance it by adding ⅛ tsp extra salt or choosing a less-sweet cornbread mix.
• More veg, same comfort: Fold in 1 cup diced bell peppers or ½ cup finely chopped scallions for freshness without reducing creaminess.
• Gluten-free path: Use a gluten-free cornbread mix and confirm your creamed-corn brand is GF.
• Lower sodium: Choose no-salt-added corn and reduce added cheese by 25%; flavor lift with smoked paprika or onion powder.

Serving Suggestions

• Holiday hero: Garnish with chives and serve alongside roasted turkey, glazed ham, or herb chicken.
• Southwest flair: Add pickled jalapeños, a dusting of smoked paprika, and a squeeze of lime to cut richness.
• Game-day dip vibes: Serve warm with tortilla chips and a drizzle of hot honey for sweet heat.
• Brunch side: Pair with scrambled eggs and crisp bacon—the creamy-sweet corn balances savory plates beautifully.

Common Mistakes to Avoid

• Cold cream cheese = lumps: Always soften cream cheese; whisk with melted butter first for a silky base.
• Overmixing the batter: Gentle folds keep the casserole tender; aggressive stirring makes it dense.
• Dry, crumbly texture: Baking past 50 minutes can over-set the custard. Pull when the center barely jiggles.
• Watery center: Don’t forget to drain the whole-kernel corn thoroughly; excess liquid can prevent a clean set.
• Flat flavor: Use sharp cheddar and a pinch more salt if your mix is on the sweet side; the contrast makes cheese pop.

Storing Tips for the Recipe

• Refrigerate: Cool completely. Cover and refrigerate up to 4 days. Reheat covered at 325°F (165°C) for 12–15 minutes, or microwave individual portions.
• Freeze: Chill fully, portion into squares, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge; reheat covered to retain moisture.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the time.

Conclusion

This cream cheese corn casserole delivers the cozy comfort of corn pudding with the bonus of a cheesy, golden top—and it all comes together in one bowl. The blend of creamed corn for silkiness, whole kernels for bite, and Jiffy for tender structure makes it irresistibly scoopable yet sturdy enough for neat slices. Whether you’re planning a holiday spread, a potluck, or just a weeknight comfort side, this dish is dependable, affordable, and endlessly adaptable.

If you try it, rate the recipe, share your tweaks in the comments, and subscribe for more easy, make-ahead sides and crowd-pleasing bakes. Your feedback helps others cook with confidence!

FAQs

Q1. Can I make cream cheese corn casserole without Jiffy?

Yes. Use 2/3 cup cornmeal + 1/3 cup all-purpose flour + 2 Tbsp sugar + 1 tsp baking powder + 1/2 tsp salt. Texture will be slightly less sweet and a touch more rustic.

Q2. How do I keep the casserole creamy but not wet?

Fully drain the whole-kernel corn, don’t overbake, and let it rest 10 minutes before serving so the custard sets.

Q3. Can I add jalapeños or bacon?

Absolutely. Stir in 1–2 finely diced jalapeños (seeds removed for mild heat) or ½ cup cooked, crumbled bacon for smoky depth.

Q4. What cheese melts best here?

Sharp cheddar gives the classic pull and flavor. For extra melt, mix in Monterey Jack or Colby (50/50 with cheddar).

Q5. Can I double the recipe?

Yes—use a large roasting pan or two 9×13 pans. Bake times may increase by 5–10 minutes; pull when the center is just set.

Q6. How do I make it egg-free?

Replace eggs with ½ cup plain Greek yogurt plus 1 Tbsp cornstarch. The set is softer but still sliceable.