Jiffy Scalloped Corn Casserole

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Servings: 10

• 2 eggs
• 1 (14 ounce) can creamed corn
• 1 (14 ounce) can whole kernel corn (undrained)
• 1 cup sour cream
• 1 (8 ounce) package Jiffy cornbread mix
• ½ cup melted butter
• 1 cup shredded cheddar cheese

Directions:

1. Beat eggs slightly.
2. Add sour cream, butter and corn.
3. Fold in dry Jiffy corn mix.
4. Put in baking disk (I used a 9 x 7).
5. Sprinkle cheese on top.
6. Bake at 350 for 45-60 minutes.
7. Make sure center comes out clean.
8. Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.

Reviews

[Chef #969528]

Loved this recipe! Followed exactly. Very moist. Served with taco soup at a party. What a hit! Next time I will mix most of the cheese into the mix and lightly sprinkle cheese on top. Oh yes, I used recipe Jiffy Corn Muffin Mix Copycat Jiffy Corn Muffin Mix Copycat for the "Jiffy Package".

[Darlene Ross]

I thought I had commented on this recipe the first time I made it, but apparently I did not. It is the most requested dish my family asks me for whenever we have any kind of family get together. I stir the cheese into the mixture and top with crushed Ritz crackers that have been mixed with melted butter. We love the crunchiness it adds to the dish. I also add a couple of tablespoons of sugar because the cheese and sour cream diminishes the sweet taste that we prefer in corn bread. Love, love, love this dish!

[LonghornMama]

Yummy! Used Jiffy Corn Muffin Mix Copycat with good results. Made in a 13x9 pan, but an 11x7 would be a better choice. Just realized I stirred in the cheese instead of adding on top. Whoops. In any event, we enjoyed the dish and it was very quick to put together. Thanks for sharing the recipe!