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Best Quick Cheesy Jalapeño Jiffy Corn Casserole

cheesy jalapeño corn casserole - featured image

A quick, cheesy corn casserole with a kick of jalapeño, made with Jiffy mix, sharp cheddar, and simple pantry staples. Perfect for weeknights, it delivers comfort food flavor in under an hour.

Ingredients

Scale
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 2 cups shredded sharp cheddar cheese
  • 2–3 fresh jalapeños, diced (seeds removed for less heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. Drain the whole kernel corn in a colander and pat dry with a paper towel.
  3. In a large mixing bowl, whisk 2 large eggs until frothy.
  4. Add melted butter, sour cream, and cream-style corn. Whisk until smooth and combined.
  5. Stir in the drained whole kernel corn gently.
  6. Add Jiffy mix, salt, and pepper. Stir until just combined (a few lumps are fine).
  7. Fold in 1 1/2 cups of shredded cheddar and diced jalapeños. Reserve 1/2 cup cheese for topping.
  8. Pour batter into prepared dish and spread evenly.
  9. Sprinkle remaining 1/2 cup cheese on top.
  10. Bake for 35-40 minutes until edges are golden and center is set but slightly jiggly. A toothpick should come out clean or with moist crumbs.
  11. Let rest for 5-10 minutes before serving.

Notes

Don’t overmix the batter to avoid a dense texture. Let ingredients come to room temperature for best results. Start checking for doneness at 30 minutes. Let the casserole rest before serving to set properly. For extra crispy edges, use a cast iron skillet. Can be assembled up to 24 hours in advance.

Nutrition

Keywords: corn casserole, Jiffy corn casserole, cheesy corn casserole, jalapeño corn casserole, quick corn casserole, weeknight side dish, comfort food