Ingredients

Scale

(Serves 8–10)

Corn base:

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 (8.5 oz) box Jiffy corn muffin mix (or homemade blend below)
½ cup sour cream or Greek yogurt
¼ cup melted butter (you love buttery richness!)
1 egg

Homemade Jiffy substitute (for low-carb/blood sugar friendly):

¾ cup almond flour
¼ cup coconut flour
2 tbsp monk fruit blend
1 tbsp baking powder
½ tsp salt

Cream cheese ribbon (you love this!):

4 oz (½ block) full-fat cream cheese, softened
¼ cup sour cream
2 tbsp milk or broth

Cheese & toppings:

1½ cups shredded pepper jack or Mexican blend cheese, divided
Optional: ½ cup diced roasted green chiles
Garnish: Chopped cilantro, sliced jalapeños

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Grease a 9×9″ or 2-qt baking dish.

2. Make corn base:

In a large bowl, combine whole kernel corn, cream-style corn, Jiffy mix (or homemade blend), sour cream, melted butter, and egg. Mix until smooth.
Stir in 1 cup cheese and green chiles (if using).

3. Swirl cream cheese:

Dollop cream cheese mixture over corn base.
Gently swirl with a knife—4–5 figure-8 motions only (over-swirling = muddy mix).

4. Top & bake:

Sprinkle remaining ½ cup cheese on top.
Bake 40–45 minutes until golden and center is set (no jiggle).
Rest 10 minutes before serving.

💡 Pro Tips for Perfection:
✅ Don’t skip the cream cheese swirl—it creates pockets of velvety richness (you love this!).
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added corn + low-sodium cheese
→ Boost flavor with extra roasted green chiles + 1 tsp smoked paprika
✅ Blood sugar friendly (you love this!):
→ Use homemade Jiffy substitute + sugar-free cheese
→ Net carbs: ~8g/serving
✅ Low-carb/keto option (you love this!):
→ Follow homemade Jiffy substitute above
→ Increase cheese to 2 cups for binding
→ Net carbs drop from 28g → 6g/serving
✅ High-protein boost (you love this!):
→ Add ½ cup cooked white beans (+7g protein/serving)
→ Use Greek yogurt instead of sour cream (+5g protein)
✅ Make ahead: Assemble unbaked casserole; refrigerate 24 hours. Add 5–10 min to bake time. Fully baked casserole freezes 3 months (thaw overnight; reheat covered at 350°F 30 min).

Prep Time & Nutrition (per serving):