Jiffy Corn Casserole

european french russian main breakfast sour savory umami medium fast

Prep

20 min

Cook

45 min

Total

65 min

Ingredients (11)

¼ cup butter g

1 large onion, diced g

½ large green bell pepper, diced g

1 (4 ounce) jar chopped pimento peppers g

2 large eggs g

1 (8 ounce) package Jiffy corn muffin mix g

1 (4 ounce) can diced green chiles g

1 (15.25 ounce) can whole kernel corn, with liquid g

1 (15.25 ounce) can creamed corn g

1 pint sour cream g

1 cup shredded Cheddar cheese g

kcal

fat

carbs

protein

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute 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.

Stir together and pour into the prepared baking pan.

Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.

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