Jiffy Corn Casserole
Course: CasserolesCuisine: EuropeanPrep Time
20 mins
Cook Time
50
minutesTotal Time
1
minuteServings
8
Yield
1 (9×13-inch) casserole
Ingredients
¼ cup — butter
1 large — onion, diced
½ large — green bell pepper, diced
1 (4 ounce) jar — chopped pimento peppers
2 large — eggs
1 (8 ounce) package — Jiffy corn muffin mix
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
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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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