Jiffy Corn 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
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Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-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.
Source
Original recipe: View Original