Ingredients
- 1 lb 16 oz frozen corn, thawed
- 1 lb 16 oz canned cream-style corn
- 0.5 lb 8 oz sour cream
- 0.25 lb 1/2 cup unsalted butter, melted
- 1 box 8.5 oz Jiffy corn muffin mix
- 0.25 lb 1 cup shredded cheddar cheese
- 4 oz 1/4 cup cream cheese, softened
- 4 slices bacon cooked and crumbled
- 2 green onions chopped (optional, for garnish)
Instructions
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Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or baking pan.
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Mix Ingredients: In a large mixing bowl, combine the thawed corn, cream-style corn, sour cream, melted butter, and softened cream cheese. Stir until well combined.
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Add Dry Ingredients: Mix in the Jiffy corn muffin mix, ensuring it’s fully incorporated. Fold in the shredded cheddar cheese and crumbled bacon.
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Pour into Baking Dish: Pour the mixture into the prepared casserole dish, spreading it out evenly.
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Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is set in the center.
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Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped green onions, if desired, and serve warm.
