Name: Jiffy Corn Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Ingredients: 0.25 cup butter; 1 large onion, diced; 0.5 large green bell pepper, diced; 1 (4 ounce) jar chopped pimento peppers; 1 (8 ounce) package corn muffin mix (such as Jiffy®); 1 (4 ounce) can diced green chiles; 1 (15.25 ounce) can whole kernel corn, with liquid; 1 (15.25 ounce) can creamed corn; 2 eggs; 1 pint sour cream; 1 cup shredded Cheddar cheese

Ingredients

¼ cup butter
1 large onion, diced
½ large green bell pepper, diced
1 (4 ounce) jar chopped pimento peppers
1 (8 ounce) package corn muffin mix (such as Jiffy®)
1 (4 ounce) can diced green chiles
1 (15.25 ounce) can whole kernel corn, with liquid
1 (15.25 ounce) can creamed corn
2 eggs
1 pint sour cream
1 cup shredded Cheddar cheese

Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2
Melt butter in a large skillet over medium heat. Add onion, bell pepper, and pimento peppers; sauté until tender, about 5 minutes.
3
Combine corn muffin mix, chiles, whole corn, creamed corn, and eggs in a large bowl; stir in onion mixture.
4
Pour into the prepared baking pan.
5
Spoon sour cream on top of mixture; cover with cheese.
6
Bake in the preheated oven until casserole is lightly brown and firm, about 45 minutes.

Jiffy Corn Casserole

Ingredients

Instructions

Nutrition (per serving)

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