Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12
This casserole is incredibly easy to make. It is the perfect side dish for a big crowd. This Jiffy corn casserole with cream cheese and bacon is the ultimate side dish to pair with roasted turkey, mashed potato, green beans, and more! You can even freeze for this an easy and quick side any time.
Ingredients
3 green onions, minced
6 slices bacon
8 oz. cream cheese
4 tbsp salted butter
1 c. heavy whipping cream
1 tsp pure cane sugar
32 oz. frozen corn
1 tbsp sour cream
1/2 box JIFFY Corn Muffin Mix
1/2 c. Colby Jack cheese
1/2 c. cheddar cheese
1 tsp salt
1/2 tsp black pepper
How to make Jiffy Corn Casserole with Cream Cheese and Bacon
Step 1: Prepare the oven. Preheat it to 325 degrees.
Step 2: Cook the bacon. When done, set the bacon aside. In the meantime, mince the green onions.
Step 3: Place the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream in a medium saucepan. Cook over low heat until the cream cheese is completely melted, stirring constantly to prevent the mixture from scorching.
Step 4: Place the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 a box), salt, and pepper in a large mixing bowl. Mix well until blended.
Step 5: Using cooking spray, grease a 13 x 9-inch baking dish.
Step 6: Into the prepared baking dish, pour the casserole mixture, spreading it evenly. Place in the preheated oven and bake for about 55 minutes until the mixture is set.
Step 7: On top of the casserole, sprinkle the shredded cheese. Return to the oven and resume baking for another 10 minutes.
Step 8: Remove from the oven when done and serve the casserole warm. Enjoy!
Notes:
You can cut the recipe in half if feeding a smaller crowd and bake in an 8 x 8-inch baking dish.
For a gluten-free version, use a gluten-free cornbread mix. You can even make gluten-free Jiffy-style corn muffin mix if desired.
Nutrition Facts:
Serving: 10 servings | Calories: 321 kcal | Carbohydrates: 22g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 450mg | Fiber: 2g | Sugar: 5g
Ingredients
- 3 green onions, minced
- 6 slices bacon
- 8 oz. cream cheese
- 4 tbsp salted butter
- 1 c. heavy whipping cream
- 1 tsp pure cane sugar
- 32 oz. frozen corn
- 1 tbsp sour cream
- 1/2 box JIFFY Corn Muffin Mix
- 1/2 c. Colby Jack cheese
- 1/2 c. cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees.
Step 2: Cook the bacon. When done, set the bacon aside. In the meantime, mince the green onions.
Step 3: Place the cream cheese, heavy whipping cream, salted butter, sugar, and sour cream in a medium saucepan. Cook over low heat until the cream cheese is completely melted, stirring constantly to prevent the mixture from scorching.
Step 4: Place the cream cheese mixture, crumbled bacon, minced green onions, frozen corn, JIFFY Corn Muffin Mix (1/2 a box), salt, and pepper in a large mixing bowl. Mix well until blended.
Step 5: Using cooking spray, grease a 13 x 9-inch baking dish.
Step 6: Into the prepared baking dish, pour the casserole mixture, spreading it evenly. Place in the preheated oven and bake for about 55 minutes until the mixture is set.
Step 7: On top of the casserole, sprinkle the shredded cheese. Return to the oven and resume baking for another 10 minutes.
Step 8: Remove from the oven when done and serve the casserole warm. Enjoy!
Notes
You can cut the recipe in half if feeding a smaller crowd and bake in an 8 x 8-inch baking dish. For a gluten-free version, use a gluten-free cornbread mix. You can even make gluten-free Jiffy-style corn muffin mix if desired.
