This Week…Kind of Corny
While going through my recipes, I found one I’d not made in quite a while. It’s a great side dish for colder weather, but there’s nothing wrong with pairing this dish with summer BBQ ribs or brisket!
Or, you could add sautéed ground beef or sausage to the dish, add a salad, and you have a meal.
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
Directions
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and sauté 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.
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Stir together and pour into the prepared baking pan.
- Drop the sour cream by the spoonful onto the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Enjoy!
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