Wednesday, June 29, 2011

Southern Sides: Jiffy Corn Casserole

This yummy side dish has been made in famous kitchens like Paula Deans (she adds cheddar cheese in her recipe) all the way to mine (I follow this version). The first time I ever tried this casserole was Thanksgiving 2010 when my best friend, Amie made it for a potluck. I hope that you will try it! I'm sure it will quickly become a favorite comfort food in your home too!

Jiffy Corn Casserole

  • 1 Can Whole Kernel Yellow Corn, Undrained
  • 1 Can Cream Style Yellow Corn
  • 1 (8 oz.) Carton of Sour Cream
  • 2 Eggs, Beaten
  • 1 Box Jiffy Corn Muffin Mix
  • 1 Stick Butter, Melted
Mix all together and pour into a large, lightly oiled casserole dish. Bake at 350 degrees for 55 to 60 minutes.

1 comment:

  1. I just made this and it is amazing!!
    I like sweet cornbread so I added 2 tbsp to the mix... Yummm!! My hubby thought it would be good with a little spice, jalapenos or hatch chili's.
    This recipe will be added to my weekly/biweekly menu. So good! I think I'll even add it to my "bring a side" event list. So simple to make... Thanks for the recipe!!