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Jiffy Corn Casserole / CM

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JIFFY CORN CASSEROLE
1 (15 oz.) can whole kernel yellow corn, undrained 1 (15 oz.) can cream style yellow corn 1 (8 oz.) carton dairy sour cream 2 eggs, beaten 1 (8 1/2 oz.) box Jiffy corn muffin mix 1/2 cup (1 stick) butter, melted Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes. Submitted by: CM

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Jiffy Corn Casserole

· Oct 2 · #47127

Marion (Indiana) says:

If I make 4 times the recipe, do I use 4 cups sour cream? Thanks

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· Oct 2 · #47158

Lucy (Montana) replies:

Hi Marion, yep. 4 times all ingredients. And one cup is equivalent to 1 (8 oz.) container, so 4 cups is good.

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· Aug 2 · #41719

Cheryl (Arkansas) says:

I made this recipe last night for a small party we had. Everyone loved! I will definitely make it again!

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· Apr 8 · #32290

Charlie (United States) says:

Awesome recipe... It is a big hit every time I make it. Very easy too!

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· Dec 24 · #135698

Jacque (Florida) replies:

Can I prepare this recipe the night before and bake the casserole the next morning and get the same great flavor?

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· Dec 24 · #135701

Cooks.com replies:

Hi Jacque,

I would bake it at the last minute. Otherwise the corn bread may not rise as much as it would when you put it in the oven right after it is mixed because the leavener would be activated as soon as the wet ingredients are mixed.

Happy Holidays,

-- CM

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· Jul 12 · #190245

Felicia (Texas) replies:

EVERYONE LOVES THIS RECIPE! Just the way it says. Has anyone made a little too much and tried to save the left over batter? Why is it so thin?

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