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Jiffy Corn Casserole Recipe

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This recipe for Jiffy Corn Casserole is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
1 large onion, diced
½ large green bell pepper, diced
1 (4 ounce) jar chopped pimento peppers
2 eggs
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
1 pint sour cream
1 cup shredded Cheddar cheese
Directions:
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.

Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.

Bake in the preheated oven until casserole is firm, about 45 minutes.

 

 

 

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