Crack Corn Casserole

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Ingredients

  • 1 lb 16 oz frozen corn, thawed
  • 1 lb 16 oz canned cream-style corn
  • 0.5 lb 8 oz sour cream
  • 0.25 lb 1/2 cup unsalted butter, melted
  • 1 box 8.5 oz Jiffy corn muffin mix
  • 0.25 lb 1 cup shredded cheddar cheese
  • 4 oz 1/4 cup cream cheese, softened
  • 4 slices bacon cooked and crumbled
  • 2 green onions chopped (optional, for garnish)

Instructions

  • Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch casserole dish or baking pan.
  • Mix Ingredients: In a large mixing bowl, combine the thawed corn, cream-style corn, sour cream, melted butter, and softened cream cheese. Stir until well combined.
  • Add Dry Ingredients: Mix in the Jiffy corn muffin mix, ensuring it’s fully incorporated. Fold in the shredded cheddar cheese and crumbled bacon.
  • Pour into Baking Dish: Pour the mixture into the prepared casserole dish, spreading it out evenly.
  • Bake: Place the casserole in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the casserole is set in the center.
  • Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped green onions, if desired, and serve warm.
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