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Jiffy Scalloped Corn Casserole

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Jiffy Scalloped Corn CasseroleBy Jo in Arlington on December 08, 2003


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Ingredients

  • 2 eggs
  • 1 (14 ounce) cans creamed corn
  • 1 (14 ounce) cans whole kernel corn ( undrained)
  • 1 cup sour cream
  • 1 (8 ounce) packages Jiffy cornbread mix
  • 1/2 cup melted butter
  • 1 cup shredded cheddar cheese
  • Directions
  • Beat eggs slightly.
  • Add sour cream, butter and corn.
  • Fold in dry Jiffy corn mix.
  • Put in baking disk (I used a 9 x 7).
  • Sprinkle cheese on top.
  • Bake at 350 for 45-60 minutes.
  • Make sure center comes out clean.
  • Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.

Details

Preparation

Step 1

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

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