Friday, August 28, 2009

Jiffy Corn Casserole

Jiffy Corn Casserole (from Jacqui)

1 can whole kernel corn
1 can creamed corn
1 8 oz container sour cream (1 cup)
1 box Jiffy corn muffin mix
1 stick butter (1/2 cup)
1 egg
2 tsp sugar

Mix all ingredients in casserole dish
Sprinkle with Parmesan cheese
Bake 350 1 hr or until golden brown

I like this version too from

Mama’s Corn Casserole

    * 15 oz. can cream style corn
    * 11oz. can whole kernel corn
    * 2 eggs
    * 1 cup sour cream
    * 8.5 oz. package Jiffy corn muffin mix (can use other muffin mix)
    * 1/2 cup butter, melted
    * 1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Grease a 8×12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

Note:  Without the cheese the corn flavor is more pronounced.

No comments:

Post a Comment