Jiffy Corn Casserole

Prep:20minCook:50min

My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!

Updated at: Sun, 12 Nov 2023 23:04:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories440.8 kcal (22%)

Total Fat26.4 g (38%)

Carbs44.3 g (17%)

Sugars10.9 g (12%)

Protein10.6 g (21%)

Sodium673.2 mg (34%)

Fiber4.3 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¼ cupbutter

1onion

large, diced

0.5green bell pepper

large, diced

1 x 4 ouncechopped pimento peppers

jar

2eggs

1 x 8 ouncecorn muffin mix

package, such as

1 x 4 ouncecan diced green chiles

1 x 15.25 ouncecan whole kernel corn

with liquid

1 x 15.25 ouncecreamed corn

can

1 pintsour cream

1 cupshredded cheddar cheese

Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

Step 2

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

Step 3

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.

Step 4

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