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5 from 20 votes

Cream Corn Casserole

Jiffy cream corn casserole recipe with eggs and cheese! Just throw everything together with Ritz crackers and bake this sweet souffle as a Thanksgiving side dish or all year long.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: casserole, cheese, corn, cream, ritz cracker, side dish, thanksgiving, vegetable
Servings: 12
Author: Justine

Equipment

Ingredients

  • 2 eggs
  • 1 row Ritz crackers
  • 3 cans corn 15 oz. can kernels, drained
  • 1 can cream corn 15 oz. size can
  • 1/4 cup butter
  • 1 box Jiffy corn muffin mix
  • 1/2 cup milk
  • 1 cup cheddar cheese

Instructions

  • Drain 3 cans of corn kernels. 
  • Smash crackers and add corn, cream corn, milk, eggs, corn muffin mix, and 3/4 c. cheese into a bowl, mix well. 
  • Spoon into sprayed 9x12 pan. 
  • Cut butter into 4 equal pieces, push them slightly into casserole near edges. 
  • Sprinkle remaining 1/4 c. grated cheese on top of casserole. 
  • Put in oven at 350 degrees for about 35 minutes or until edges are browned and middle is a bit firm but still soft. 
  • You don't want to overcook this as it will become dry (still good but we prefer a bit looser consistency overall). Serve warm, great as leftovers too. (Watch video in post to see how I make it)

Video

Nutrition

Serving: 4oz | Calories: 450kcal | Carbohydrates: 65g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 581mg | Potassium: 499mg | Fiber: 6g | Sugar: 15g | Vitamin A: 885IU | Vitamin C: 11.2mg | Calcium: 151mg | Iron: 2mg