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A bubbling corn casserole topped with a full layer of crispy bacon strips in a rectangular baking dish on a wooden table, with a bowl of shredded cheese and a pepper in the background.
Stroller Envy

Bacon-Topped Jiffy Corn Casserole for Crowd-Pleasing Flavor

A cheesy corn casserole finished with crisp bacon.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 side servings
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Corn Muffin Mix one box; dry mix only
  • 15.25 oz canned whole-kernel corn drained well
  • 14.75 oz canned cream-style corn undrained
  • 1 cup sour cream
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon butter for dish
  • 8 oz bacon diced
  • 1 cup shredded cheddar

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. Cook bacon in a skillet over medium heat 8–12 minutes until crisp; drain on paper towels.
  2. Whisk eggs, sour cream and melted butter. Stir in drained whole corn and undrained cream-style corn. Fold in dry muffin mix, then spread in dish.
  3. Bake 40–45 minutes. Top with cheddar and cooked bacon, then bake 10 minutes more, until center is set and 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer, skillet.
Serving size: 1/10 of the recipe.
For make-ahead, bake first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before baking rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.