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A baked corn casserole flecked with red tomato and bright green cilantro in a white ceramic dish on a wooden table, with a can of Rotel and a bunch of fresh cilantro nearby.
Stroller Envy

Southwest Jiffy Corn Casserole with Rotel and Cilantro

Tomatoes, green chiles, lime and cilantro give this corn side a Southwestern flavor.
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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
  • 10 oz RO*TEL diced tomatoes with green chiles drained very well
  • 1 cup shredded cheddar
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground cumin

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. Drain the whole corn and tomato-chile mixture in a sieve, pressing tomatoes lightly so excess juice does not thin the batter.
  2. Whisk eggs, sour cream, melted butter, lime juice and cumin. Stir in both types of corn, drained tomatoes and cilantro. Fold in dry muffin mix just until combined and spread in dish.
  3. Bake 40–45 minutes, top with cheddar and bake another 10–15 minutes, until center is set and reaches 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.