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JIFFY CORN CASSEROLE1 can whole kernel yellow corn, undrained1 can cream style yellow corn1 (8 oz.) carton sour cream2 eggs, beaten1 box Jiffy corn muffin mix1 stick butter, meltedMix all together and pour into large, lightly oiled casserole dish. Bake at 350degrees for 55 to 60 minutes.
Salsa - I've been looking for a corn casserole recipe since I had a delicious one at a restaurant that had green onions and bacon. What size casserole dish?
Thanks!
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buffetfanWhat size casserole dish?
I am posting a simillar recipe taken from the website
Jiffy Corn Casserole
Mix all ingredients except the cheese together. Pour into greased 9×13 pan (I prefer an oblong casserole, it makes a deeper presentation.) Spinkle cheese on top, and bake at 325 degrees for approx. 50 minutes. (I start watching at about 45 min. it is ready when the center is set, if you use a 9×13 it bakes in a little less time.)
I serve it with sour cream, guacamole, and mango salsa as the main course. I understand that it makes a great side dish to taco or tortilla soup. This is so yummy on a cold winter evening, and to give you a little taste of what winter looks like in my backyard today . . .
Thanks, Salsa!
Ellen
I love this recipe and it's always a hit at potluck dinners. I add a can of chopped green chilies to mine, along with the shredded cheese on top.
Carolyn
Thanks Salsa, Printed !~ Janie
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
What size canned corn do you use? I'm assuming you don't use those small cans, but I'm not sure...
OpalluWhat size canned corn do you use?
I received this recipe yesterday and I did not try it - may be I will google and search for the answer.
salsa
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Mine is a bit different, I add an egg and sugar
Being Italian, naturally casseroles like this are not served much at Thanksgiving dinners. Well I served it one Thanksgiving and it is now a must dish each year.
My family goes crazy for it. Adding green chiles or bacon could only make this better.
1/2 cup butter softened1 cup sour cream1 egg1 can (16 oz) creamed corn undrained1 can (16 oz) whole kernel corn - drained1 1/2 oz pkgs corn muffin mix1 cup grated cheddar cheese2 tablespoons sugaradditional can of whole kernel or frozen corn if needed
Linda
