Ingredients
1 box (8.5 oz) Jiffy Corn Muffin Mix
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn (do not drain)
1 cup sour cream
½ cup (1 stick) unsalted butter, melted
2 large eggs
2 cups sharp cheddar cheese, shredded (divided use)
6 slices bacon, cooked crispy and crumbled (divided use)
â…“ cup chopped green onions (plus extra for garnish)
½ teaspoon garlic powder (optional)
¼ teaspoon black pepper
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish (or a 9×9 inch for thicker casserole) with cooking spray.
2. In a large bowl, whisk together the melted butter and eggs until combined.
3. Stir in the sour cream, drained whole kernel corn, and the can of cream-style corn.
4. Add the dry corn muffin mix, garlic powder, and black pepper. Stir gently until just combined (don’t overmix).
5. Fold in 1 ½ cups of the shredded cheddar cheese, half of the crumbled bacon, and the green onions.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 35 to 40 minutes, or until the edges are golden brown and the center is set.
8. Remove from the oven and immediately sprinkle the remaining ½ cup of cheese and the remaining bacon on top.
9. Return to the oven for 2-3 minutes, just until the cheese is melted and bubbly.
10. Let the casserole rest for 10-15 minutes before serving (this helps it firm up for easier slicing).
Notes
**Texture Check:** If the center is still too jiggly after 40 minutes, cover loosely with foil (to prevent burning the top) and bake for an additional 10 minutes.
**Make It Spicy:** While this is a ‘Loaded’ version, you can make it Mexican-style by adding 1/2 cup of diced jalapeños.
**Vegetarian Option:** Omit the bacon. Be sure to check the ingredients on the Corn Muffin Mix, as standard Jiffy mix contains lard. Use a vegetarian corn muffin mix if necessary.
**Serving Suggestion:** Serve warm topped with a dollop of extra sour cream.
- Prep Time: 10
- Cook Time: 45
- Category: Side Dish
- Method: Baking
- Cuisine: American