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A freshly baked corn casserole loaded with visible bacon crumbles and a bubbly cheddar top in a glass baking dish on a wooden table, with a small bowl of ranch seasoning and crumbled bacon to the side.
Stroller Envy

Cheesy Bacon Ranch Jiffy Corn Casserole

Cheddar, ranch seasoning and bacon flavor a creamy corn casserole.
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Prep Time 15 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 25 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
  • 1 tablespoon dry ranch seasoning mix
  • 1 cup shredded cheddar
  • 6 oz bacon cooked crisp and crumbled

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. Whisk eggs, sour cream, melted butter and ranch seasoning.
  2. Stir in both corns and cheddar. Fold in dry muffin mix and spread in dish. Bake 40–45 minutes.
  3. Scatter cooked bacon over top and bake 10–15 minutes more, until center is set and 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer.
Serving size: 1/10 of the recipe.
Use 1 tablespoon ranch seasoning, not an entire packet; packets vary and a full one can be overly salty with bacon and cheddar. Bacon is listed by its uncooked weight; allow extra time if cooking it from raw.
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.