Jiffy Corn Casserole

By janicecraig

Ingredients

• 1 can whole kernel corn
• 1 can cream style corn
• 1 pk (8oz) of Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 to 1/2 cups shredded cheddar cheese
• 2 eggs
• Salt/ Pepper to taste

Details

Servings 1
Adapted from southernpinning.com

Preparation

Step 1

Directions

Preheat oven to 300 degrees and lightly grease a 9×9 inch baking dish or a 2 quart casserole dish.   Mix together the corn, Jiffy, sour cream, butter and eggs in a large bowl.  Stir in the cheese.  Pour into the prepared pan. Bake for one hour and 40 minutes until golden brown.  Let stand 5 minutes before serving.    NOTE:  You can bake for a shorter time in a 9×13 but the texture will be different than baking in the 9×9 or 2 quart casserole dish.  The 9×13 will be thin slices where the 2 quart casserole produces more of a corn pudding.  Either way is delicious!  ~ENJOY~