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Lighter Jiffy Corn Casserole with Cheddar & Green Chiles

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A lighter version of the classic Jiffy corn casserole, made creamy with cottage cheese and Greek yogurt, studded with sharp cheddar and mild green chiles. Perfect for potlucks, holidays, or a cozy weeknight dinner.

Ingredients

Scale
  • 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 low-fat cottage cheese
  • ½ cup plain Greek yogurt
  • 1 cup shredded sharp cheddar cheese
  • 1 can (4 oz) diced green chiles, drained
  • 2 large eggs, lightly beaten
  • 2 tablespoons melted butter or olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray or grease it lightly with butter. Set aside.
  2. Blend the cottage cheese until smooth. Add 1 cup low-fat cottage cheese to a blender or food processor. Blend for about 30 seconds until it looks like thick, smooth yogurt. No lumps. (If you don’t have a blender, skip this step—the casserole will just have small curds, which is totally fine.)
  3. In a large bowl, whisk the eggs. Crack 2 large eggs into your mixing bowl and beat them lightly with a fork or whisk until the yolks and whites are combined. About 15 seconds.
  4. Add the wet ingredients. To the beaten eggs, add the blended cottage cheese, ½ cup plain Greek yogurt, 2 tablespoons melted butter (or olive oil), and stir until smooth. The mixture should look creamy and pale yellow.
  5. Stir in the canned goods. Add 1 can cream-style corn (undrained), 1 can whole kernel corn (drained), and 1 can diced green chiles (drained). Stir until everything is evenly distributed. The batter will look loose and a little lumpy—that’s normal.
  6. Add the Jiffy mix and seasonings. Pour in 1 box Jiffy Corn Muffin Mix, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir gently until just combined. Do not overmix—a few small lumps are okay. Overmixing can make the casserole dense and tough.
  7. Fold in the cheese. Add 1 cup shredded sharp cheddar cheese and fold it in with a spatula. Reserve about ¼ cup for topping if you want a golden, cheesy crust.
  8. Pour into prepared dish. Scrape the batter into your greased 9×13-inch dish. Spread it evenly with the spatula. If you reserved cheese, sprinkle it on top now.
  9. Bake for 35-40 minutes. Place the dish on the middle rack. Bake until the edges are golden brown and the center is set but still slightly jiggly (like a cheesecake). A toothpick inserted near the center should come out mostly clean. The top should be puffed and lightly browned.
  10. Cool for 10 minutes before serving. This step is crucial—the casserole needs time to set. If you cut into it immediately, it will be loose and soupy. Patience pays off here.

Notes

Don’t overmix the batter. Let the casserole rest after baking. Use room temperature eggs. Drain your cans well. Check for doneness with a gentle jiggle. Make it ahead for better flavor.

Nutrition

Keywords: Jiffy corn casserole, lighter corn casserole, corn casserole with cheddar, green chiles, easy casserole, potluck recipe, holiday side dish

Find it online: https://bakebelle.com/lighter-jiffy-corn-casserole-with-cheddar-and-green-chiles/