Jiffy Corn Casserole

Jiffy Corn Casserole#

Ingredients#

  • 1⁄4 cup butter

  • 1 large onion, diced

  • 1⁄2 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. Reserve liquid and add to mixture at end to adjust consistency of batter as desired.

  • 1 (15.25 ounce) can creamed corn

  • 1 pint sour cream

  • 1 cup shredded Cheddar cheese

Directions#

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.

  2. Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.

  3. 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.

  4. Bake in the preheated oven until casserole is firm, about 45 minutes.

Nutrition Facts#

8 servings per recipe.
Per serving: 527 calories; total fat 33g ; saturated fat 19g ; cholesterol 125mg ; sodium 993mg ; total carbohydrate 47g ; dietary fiber 3g ; total sugars 11g; protein 16g ; vitamin c 34mg; calcium 343mg ; iron 2mg ; potassium 403mg

source: Allrecipes

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