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JIFFY CORN CASSEROLE

4.6
(78)
68 Reviews
11 Photos

My mother won an award many, many years ago with this recipe in the Arizona
Republic newspaper. I think it is delish and so different from a lot of other
corn casseroles. Everybody I know asks for this recipe so I am giving it to
everyone! Enjoy!

Recipe by Janice Conley
Updated on December 5, 2023
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Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
8
Jump to Nutrition Facts




INGREDIENTS

 * ¼ cup butter

 * 1 large onion, diced

 * ½ large green bell pepper, diced

 * 1 (4 ounce) jar chopped pimento peppers

 * 2 eggs

 * 1 (8 ounce) package corn muffin mix (such as Jiffy®)

 * 1 (4 ounce) can diced green chiles

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

 * 1 (15.25 ounce) can creamed corn

 * 1 pint sour cream

 * 1 cup shredded Cheddar cheese


DIRECTIONS

    

 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking
    pan.
    
    

 2. Melt butter in a skillet over medium heat. Add onion, bell pepper, and
    pimento peppers and saute until tender, about 5 minutes.
    
    

 3. 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.
    
    

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


RECIPE TIP

Pick green chile peppers according to your spice preference (mild, medium, or
hot).

I Made It
Print


NUTRITION FACTS (PER SERVING)

527 Calories 33g Fat 47g Carbs 16g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 8 Calories 527 % Daily Value * Total Fat 33g
42% Saturated Fat 19g 95% Cholesterol 125mg 42% Sodium 993mg 43% Total
Carbohydrate 47g 17% Dietary Fiber 3g 11% Total Sugars 11g Protein 16g Vitamin C
34mg 172% Calcium 343mg 26% Iron 2mg 12% Potassium 403mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

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REVIEWS (68)

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4.6 out of 5
78 Ratings
1

5
2

1
3

1
4

9
5

62
Most helpful positive review
Sharon Waddle Sill

12/08/2019
I love this recipe, it is so easy. I did make changes: 1 used 2 - 15 oz cans
whole kernel corn, draining 1 and using the liquid from the other; omitted the
green chilies; added 1/4 tsp cayenne pepper; and mixed only 1 cup of sour cream
in the mixture then added the cheddar cheese on top before baking. Took it to
our Christmas Potluck and it disappeared!
Read More
Helpful (29)
Most helpful critical review
Fred Souza

11/11/2022
I used to make a version of this recipe years ago that didn't include any of the
southwestern touches, and it is a great corn pudding casserole. Simply leave out
the green pepper, pimento and chiles, and follow the rest of the directions
using the Jiffy Corn Bread mix.
Read More
Helpful (16)
Sort By: Newest
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Allrecipes Member

12/04/2023
Delicious!
Read More
Helpful (0)
Kathryn Billingsley Ruth

11/24/2023
This was great. I left out the green chilies but I think it would have been
better with them included. It was the hit of the potluck
Read More
Helpful (1)
cindy uhlig

11/24/2023
Sickeningly sweet. No one liked it.
Read More
Helpful (2)
Allrecipes Member

11/23/2023
Wanted something different for Thanksgiving dinner and everyone liked it. I
ended up just baking it in my cast iron skillet. After 45 minutes I thought it
needed a little more time so I covered it loosely with foil and baked it for 15
more minutes. Would definitely make again!
Read More
Helpful (1)
shockusa

11/23/2023
I've made this recipe for years from a recipe passed down to me from my first
husband's late mother. She got it from the local newspaper in the 60's.I don't
use pimentos, but I've added a can of chilis and I like that addition a lot.
Everyone loves this dish whenever I have made it. Deserves to be a holiday
staple.
Read More
Helpful (1)
Allrecipes Member

11/23/2023
Absolutely loved it. Left out the pimento. Used slightly less sour cream. Also
drained the liquid from the corn can. A definite addition to Thanksgiving Family
Dinners. Thank you!!
Read More
Helpful (3)
Allrecipes Member

11/22/2023
I found it to be too sweet and soupy. Ended up throwing thr entire thing in the
garbage. Going back to the Mennonite Cookbook recipe which is perfect.
Read More
Helpful (0)
Cookie52

11/22/2023
After 45 min the center is a little soft but since I cooked it a day ahead I’m
hoping it will cook more tomorrow and get a little more firm. It smells
awesome!I’ll repost after we all try it for Thanksgiving!
Read More
Helpful (0)
Rob

11/21/2023
I've loved Allrecipes for years and have such amazing recipes saved here, but
this..... I made this exactly as the recipe requested. This was just plain
disgusting. It was too wet so I cooked it and extra 20 minutes. It was still too
wet, but the top was getting too brown. I hate, and rarely do, throw away food,
but this went right out to the curb. I'm glad I tried this a few days before
having it for Thanksgiving.
Read More
Helpful (2)
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