Cheesy Cream Cheese Corn Casserole (Jiffy, One-Bowl)
This one-bowl cream cheese corn casserole bakes up ultra creamy yet sliceable, thanks to Jiffy mix for starch and eggs for a gentle set. Think buttery corn pudding meets golden, cheesy bake—perfect for holidays, potlucks, and cozy weeknights.
Equipment
- 9×13-inch baking dish (3-quart)
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring Cups & Spoons
Ingredients
Base
- 1 can (15 oz) whole kernel corn drained
- 1 can (15 oz) creamed corn
Dairy & Richness
- 8 oz cream cheese softened, cut into cubes
- 1/4 cup unsalted butter melted
Lift & Structure
- 1 box (8.5 oz) Jiffy corn muffin mix
- 2 large eggs
Tang
- 1/2 cup sour cream room temperature
Cheese
- 1 cup sharp cheddar cheese shredded, plus extra for topping
- extra cheddar cheese for topping optional, a small handful
Instructions
- Heat & Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or 3-quart casserole.
- 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.
- Fold in the Corn: Stir in both cans: drained whole-kernel corn and creamed corn. Batter should look rich and spoonable.
- Add Jiffy & Cheese: Sprinkle in Jiffy corn muffin mix and fold just until no dry streaks remain. Stir in 1 cup shredded cheddar. Avoid overmixing.
- Pan & Top: Spread batter evenly in the prepared dish. Scatter a small handful of extra cheddar on top if you like a bubbly crust.
- Bake to Golden: Bake 45–50 minutes until the center is set with a slight jiggle, edges are lightly browned, and a toothpick near center comes out with moist crumbs (not wet batter). Tent with foil if browning too fast.
- Rest & Serve: Cool 10 minutes for clean slices. Scoop for cozy spooned servings or cut neat squares for buffets.
Notes
Pro tip: For deepest flavor, use sharp cheddar and let the cream cheese fully soften to prevent lumps and create a satin-smooth batter. Make-ahead: assemble up to 24 hours in advance, cover, and refrigerate; bake adding 5–10 minutes as needed.