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Jiffy corn casserole
Stroller Envy

Jiffy Corn Casserole with Green Chiles and Monterey Jack

Mild green chiles and Monterey Jack turn a simple corn casserole savory.
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Prep Time 10 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 20 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
  • 4 oz canned diced mild green chiles drained
  • 1 1/2 cups shredded Monterey Jack divided

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter.
  2. Whisk eggs, sour cream and melted butter. Stir in drained whole corn and undrained cream-style corn. Fold in dry muffin mix, then drained chiles and 1 cup Monterey Jack.
  3. Spread in dish and bake 40–45 minutes. Add remaining cheese 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.
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.