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Jiffy corn casserole
Stroller Envy

Jiffy Corn Casserole with Jalapeño Popper Twist

Cream cheese, jalapeño, bacon and a crisp topping give this corn casserole popper flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
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
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon butter for dish
  • 4 oz cream cheese softened
  • 2 jalapeños ribs and seeds removed, finely diced
  • 4 oz bacon cooked crisp and crumbled
  • 1 cup shredded cheddar
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsalted butter melted, for topping

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. Beat cream cheese and sour cream together until smooth, then whisk in eggs and 1/4 cup melted butter.
  2. Stir in both corns, jalapeños, cooked bacon and cheddar. Fold in dry muffin mix just until combined and spread in dish.
  3. Mix panko with the tablespoon melted butter and scatter on top. Bake 45–55 minutes, tenting loosely with foil if crumbs brown early, until center is firm 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.
The bacon quantity is the uncooked weight; allow extra time if it is not already cooked. Removing jalapeño ribs and seeds reduces heat but does not guarantee a mild pepper.
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.