Description
A classic Southern-style corn casserole made with Jiffy corn muffin mix, sour cream, corn, and cheese. Creamy, slightly sweet, and perfect as a comforting side dish for holidays, potlucks, and family dinners.
Ingredients
Scale
- ¼ cup butter
- 1 large onion, diced
- ½ large green bell pepper, diced
- 1 (4 oz) jar chopped pimentos
- 2 large eggs
- 1 (8 oz) box Jiffy corn muffin mix
- 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 (2 cups) sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Sauté: Melt butter in a skillet over medium heat. Add onion, green bell pepper, and pimentos. Cook until tender, about 5 minutes. Remove from heat.
- Mix: In a large bowl, whisk eggs. Add Jiffy corn muffin mix, diced green chiles, whole-kernel corn with liquid, creamed corn, and the sautéed vegetables. Stir until well combined.
- Assemble: Pour the mixture into the prepared baking dish. Dollop sour cream evenly over the top and sprinkle with shredded Cheddar cheese.
- Bake: Bake for about 45 minutes, until the center is set and the edges are lightly golden.
- Rest: Let stand for 10 minutes before serving.
Notes
- For extra richness, use full-fat sour cream and sharp Cheddar.
- This casserole can be assembled a few hours ahead and baked just before serving.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 15 Minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 330Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
Keywords: Jiffy Corn Casserole