Name: Jiffy® Corn Casserole recipe
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

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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

Nutrition Info

526.7 calories carbohydrate: 46.8 g cholesterol: 125.3 mg fat: 32.8 g fiber: 3 g protein: 15.9 g saturatedFat: 18.9 g servingSize: - sodium: 993 mg sugar: 11.2 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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!

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