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Jiffy Corn Casserole

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!


Jiffy Corn Casserole
source Allrecipes.com
categories side dish
yield 8
prep time 20 mins
total time 1 hr 10 mins

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

    • INSTRUCTIONS
  • 1. Preheat the oven to 350 °F . Grease a 9x12-inch baking pan.
  • 2. Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
  • 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.
  • 4. Bake in the preheated oven until casserole is firm, about 45 minutes.

    • NOTES

    NUTRITION