Ready to up your corn casserole game? If you’ve been making the same old Jiffy corn casserole with cheese for ages, or maybe you’re looking for a new, easy but flavorful Thanksgiving side dish, this is it my friends! Sweet, spicy, and oh-so-yummy.
Do you love corn casserole? Have you had it before?
There’s many variations but I’ve been making Paula Deen’s corn casserole since my friends-givings in college. It is sweet, savory and delicious. I make it once a year on Thanksgiving, everyone loves it, and my mom gets down-right giddy about it.
But truthfully, I kind of got tired of it.
It’s still delicious but I like trying new sides and this was getting a bit… boring. So last year I switched it up with a spicy version that did not disappoint. I saw a block of Cabot Habanero Cheddar Cheese at the grocery store and new that was it. Habanero has a well-rounded heat that pairs so well with sweet dishes. It’s slightly sweet and fruity, yet smoky. I added bacon because, duh. Then a drizzle of honey on top to balance that heat and because cornbread and honey just go so well together. (Of course I still made the regular Jiffy corn casserole with cheese so my mother wouldn’t be utterly devastated.)
How To Make Jiffy Corn Casserole with Spicy Cheese and Bacon
Corn casserole is such an incredibly easy dish to make using only a handful of simple ingredients, including Jiffy Corn Muffin Mix, corn, butter and sour cream.
In this sweet heat version, we’re adding Cabot Habanero Cheddar Cheese, bacon and honey! Shredding the spicy cheese and cooking the bacon only adds a few more minutes to the original recipe but it seriously takes traditional Jiffy corn casserole to the next level!
Ingredients
- Jiffy Corn Muffin Mix, 1 box (8.5 oz) – you can make corn bread mix from scratch if you prefer, but Jiffy is the OG and quicker so it’s my go-to
- Whole Kernel Corn, 1 can drained – you can use yellow, white, or bi-color corn. Some people believe that one or the other is sweeter but this is actually not the case. The color makes no difference to the flavor, rather, the type of corn affects the sweetness. Corn comes in three varieties: normal-sugar, sugar-enhanced or super-sweet. Majority of corn found in supermarkets is the “super-sweet” variety, and it comes in all three color choices.
- Creamed Corn, 1 can – creamed corn is simply whole corn kernels mixed with blended corn that often includes the “milky” residue scraped from the cob. Some homemade recipes will include milk or cream, but in store-bought cream corn there is no dairy used.
- Sour Cream, 1 cup – you can substitute an equal amount of plain Greek yogurt if you prefer.
- Butter, 6 tablespoons melted – most recipes call for the full stick of butter which is 8 tbsp, however, we’re going to use some of the bacon fat in place of a few tablespoons of butter for a little extra savory bacon flavor 😋
- Bacon, 10 slices chopped – just some regular bacon! Skip the applewood or cherrywood varieties as they have a slightly different flavor and could change the overall flavor of the corn casserole. However, thick cut or center cut will do, though if you use center cut, you may want to add an extra slice or two to make up for the shorter slices.
- Cabot Habanero Cheddar Cheese, 1/4 – 1/2 block shredded – this cheese has some good heat to it so a little will go a long way. If you want a milder spiciness only use about a quarter block. If you like spicy, go for a half block (or more if you want.) I use about 1/3 of a block, maybe a tad more, and it’s a good medium heat level.
- Honey, 1/4 cup(+) – for drizzling over the baked casserole and adding a little more onto served portions if you want. Honey adds the perfect complementary sweetness to this spicy Jiffy corn casserole.
INGREDIENT SUBSTITUTIONS & QUESTIONS
Cabot Habanero Cheddar (also sold as “Wickedly Habanero”) is sold in many grocery stores but if you can’t find it, or if you prefer a slightly milder cheese, you can use Pepper Jack instead. Pepper Jack is made of milder, creamier Monterey Jack cheese blended with Jalapenos.
Yep. No eggs needed here. Some recipes claim eggs are necessary for corn casserole to bind, however I haven’t found that to be true. I’ve always made Jiffy corn casserole without eggs and can easily cut squares of it for serving.
Sour cream helps to add creaminess and a bit of tang to this sweet dish. You can easily swap it out for plain Greek yogurt or even cottage cheese for a slightly creamier texture. Kite Hill makes a dairy free sour cream alternative that would work in this recipe as well!
Absolutely. Canned corn is for convenience but if you have the time, fresh corn is delicious. Frozen corn can be used as well, just be sure to thaw and drain any liquid before adding it to your batter.
Creamed corn adds necessary moisture and creaminess to this dish. If you can’t find it, you can make your own with a few simple ingredients and just portion out the amount needed (14.75oz.)
No, this would make the casserole too runny. You’re better off getting frozen corn instead. Let it thaw and drain any excess liquid before adding to your batter.
Steps to Make Deliciously Sweet and Spicy Jiffy Corn Casserole with Cheese and Bacon
This is really a minimal effort dish that takes about 10 minutes to put together and then just bakes and fills your house with the warm, tempting aromas of sweet corn and salty bacon.
- Chop and saute your bacon on medium heat for about 7-10 minutes, til your desired crispiness.
- While the bacon cooks, shred your cheese. I use about 1/3 of a block for a nice medium spice level but you can use more or less to your preference.
- In a large bowl, mix together the corn muffin mix, both cans of corn, sour cream, butter, and cheese.
- Once the bacon is cooked, remove it using a slotted spoon and add to your cornbread mix along with 2 tablespoons of the bacon fat from the pan. Give the batter a stir and pour it into a greased 9″x13″ or 8″x8″ baking dish.
- Bake at 350°F for 40-45 minutes until the edges are browned and the middle doesn’t jiggle. At the recommended bake time, an 8″x8″ baking dish will result in a creamier fluffier corn casserole while the 9″x13″ dish will be a tad more firm. It’s honestly just preference but you can always adjust the baking time. If you want to use the smaller dish but prefer the casserole to be more set, add 10 minutes to your cook time and then check on it. On the other hand if you are using a larger dish but don’t want the casserole to be as firm, bake for 25-30 minutes.
- Once your casserole is done, remove it from the oven and drizzle with some sweet golden honey. It’ll melt into the corn casserole and give it the perfect touch of sweetness to balance the heat. You can also drizzle a little extra honey onto your plated corn casserole if you wish!
Jiffy Corn Casserole is a Perfect Make Ahead Side Dish
Quick prep time and a consistency and flavors that hold up well when refrigerated make Jiffy Corn Casserole with Spicy Cheese and Bacon an ideal make-ahead side dish. Whether for Thanksgiving, Christmas, or your next summer BBQ, this casserole is easy to make ahead and have one thing off your to-do list.
MAKE AHEAD INSTRUCTIONS
You can make this Jiffy Corn Casserole with Spicy Cheese and Bacon up to 2 days in advance and you have two options for prepping:
- Make your batter and then store in the refrigerator, tightly covered with plastic wrap, up to 24 hours in advance. Once you’re ready to bake it, just take it out of the refrigerator and let it sit on the counter for about 30-45 minutes to let the temperature even out. Then bake as normal and finish with honey. You can store the batter in the dish you intend to bake it in or in a separate bowl or dish and then transfer.
- Bake the casserole all the way through, let it cool, and then cover tightly and store in the refrigerator up to 48 hours. You can add the honey on top before refrigerating, it will soak into the corn casserole and then you can add another light drizzle when ready to serve. To reheat, take the corn casserole out of the refrigerator about 30 minutes before and then warm it up in a 350°F oven for about 15-20 minutes.
FAQ
Microwave: For individual servings, microwave for about 30-60 seconds until warmed through.
Air Fryer: Cook individual servings at 350F for about 5-7 minutes.
Oven: For larger portions or entire pans, bake the casserole at 350F for 15-20 minutes.
Yes. It can be made up to two days in advance and reheated in the oven at 350 degrees F for 20 minutes. See post above for more details.
Yes. Jiffy corn casserole with cheese can be frozen up to 3 months. You can freeze a full casserole in a freezer-safe dish or individual servings in a freezer bag.
Let the casserole cool completely before tightly wrapping the dish twice in plastic wrap and then once in foil. Thaw overnight in the refrigerator and then reheat per instructions.
Alternatively, you can cut the casserole into squares, and place those in a freezer bag with parchment paper in between slices. Thaw overnight in the refrigerator or on the counter for a few hours. Single-serve pieces could also be defrosted using your microwave setting.
Corn casserole tastes best served warm, and can certainly sit out for a bit during dinner but leftovers need to be stored in the refrigerator.
You can store corn casserole in the refrigerator for up to 1 week covered with plastic wrap or in an airtight container.
It’s super easy to double this Jiffy corn casserole with cheese recipe if you’re feeding a crowd (or want to make an extra casserole to freeze.) All ingredients should be doubled and simply use two separate baking dishes. You may need to increase your bake time to 50 minutes. Check at 40 minutes to see if the top is golden and not jiggling. I actually double the recipe for Thanksgiving often and split the batter between one 9×13 dish and one 8×8 dish – the 9×13 gets eaten and then I have the 8×8 for leftovers, haha!
Yes. No. Sort of. Corn casserole is not dry and cakey like cornbread, but definitely not mushy like oatmeal. It is moist, but holds its shape. If you are using an 8×8 baking dish, the 40 minute bake time will result in a more fluffy and loose consistency while a 9×13 dish will give you a slightly more firm consistency.
What Goes Well with This Jiffy Corn Casserole with Spicy Cheese?
A Thanksgiving feast obvs! Truly, this is a perfect accompaniment to the usual Thanksgiving or Christmas sides because it gives all those who like spicy food something to seriously enjoy.
But this spicy, cheesy Jiffy corn casserole doesn’t have to be reserved for the holidays. It’s a great side dish to BBQ foods or Sunday dinners, anytime of year.
Some proteins you can serve with corn casserole:
- Grilled or Baked BBQ Chicken
- BBQ Pulled Pork or Chicken
- Ribs
- Brisket
- Roasted Chicken or Turkey
- Smoked Turkey Legs
- Honey Baked Ham
- Fried Chicken
- Fried Catfish
More Side Dish Recipes:
Mint and Lime Watermelon Salad
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Jiffy Corn Casserole with Spicy Cheese and Bacon
12
servings15
minutes40
minutes55
minutesSweet, spicy, and oh-so-yummy, this twist on the classic Jiffy corn casserole with cheese is sure to satisfy your taste buds.
Keep your screen from going dark while you cook
Ingredients
10 slices bacon, chopped
1/3 block Cabot Habanero Cheddar cheese, shredded
1 box (8.5 oz) Jiffy corn muffin mix
1 can (14.75 oz) cream-style corn
1 can (15.25 oz) whole kernel corn, drained
1 cup sour cream
6 tablespoons butter, melted
1/4 cup honey, plus more for serving if desired
Directions
- Prep. Preheat oven to 350°F. Grease a 9×13 casserole dish.
- Fry the bacon. Add bacon to a pan on medium heat and cook for 7-10 minutes, stirring occasionally. Once done, remove with a slotted spoon onto a paper towel. Reserve 2 tablespoons bacon fat.
- Make the batter. While bacon cooks, make your batter. In a large bowl, combine corn muffin mix, both cans of corn, butter, and sour cream. Shred cheese and add to batter. When bacon is done, add to batter along with 2 tablespoons of reserved bacon fat.
- Bake. Pour the batter into prepared baking dish and bake for 40-45 minutes, or until top is golden brown and middle is no longer jiggly.
- Finish. Remove from oven, drizzle honey on top and serve warm! Enjoy!
Notes
- CONCERNED ABOUT THE SPICE LEVEL? Habanero Cheddar is a spicy cheese so for anyone who loves spicy foods, you’ll love this casserole! But if you’re concerned about the heat, start with less (1/4 block) and you can always add a little shredded cheese on top and melt it in the microwave or oven before serving. -OR- Use Pepper Jack instead for a milder heat!
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This will be a staple in my thanksgiving dinners for the rest of my life. Best corn casserole ever!!
woohoo! 🙌