Jiffy Corn Muffin Casserole Recipes
JIFFY CORN CASSEROLE
Jiffy Corn Casserole is a classic for a reason! This side dish is easy to make and is a favorite for weeknights and holidays alike!
Provided by Jamie Lothridge
Categories Side Dishes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Grease a 1 ½ quart baking dish.
- In a large bowl, whisk together the melted butter, eggs, and sour cream. Stir in the cream-style corn and corn kernels, followed by the salt and corn muffin mix. Stir until well combined.
- Pour the mixture into the prepared baking dish and use a spatula to smooth the top. Bake for 40-55 minutes or until golden brown and the center is set.
Nutrition Facts : Calories 191 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 5 grams saturated fat, Sodium 294 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
JIFFY® CORN CASSEROLE
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!
Provided by Janice Anderson
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- 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.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g
CORN MUFFIN CASSEROLE
This is a wonderfully simple side-dish that tastes very similar to Chi-Chi's corn cake, which I have been missing so much since our Chi-Chi's closed:( Could also be served for breakfast, with maple syrup drizzled over top...mmm!
Provided by Manda
Categories Breakfast
Time 1h10m
Yield 1 nine x thirteen inch pan, 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl, combine first four ingredients well.
- Stir in corn muffin mix.
- Pour into 9x13-inch pan.
- Drizzle melted margarine over top and sprinkle with sugar.
- Bake in preheated 350°F oven for 55-60 minutes.
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- Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
- Melt 8 tablespoons unsalted butter in the microwave in a large bowl or on the stovetop. If melting on the stovetop, pour it into a large bowl after melting. Set aside until warm to the touch. Meanwhile, drain the can of corn kernels.
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