RECIPE COLLECTION
“BETTY'S JIFFY CORNBREAD CORN CASSEROLE” IS IN:

BETTY'S JIFFY CORNBREAD CORN
CASSEROLE
 
1 (15 oz.) can cream style corn
1 (15 oz.) can whole kernel corn (do not drain)
2 eggs
1 (8 1/2 oz.) box Jiffy corn muffin mix
1 cup dairy sour cream
1 (10 oz.) can Rotel diced tomatoes (mild or hot - do not drain)
2 cups shredded Colby Jack cheese, divided in half

Combine all but 1 cup cheese. Bake in glass 9x13-inch pan with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.

Submitted by: Betty Green

recipe reviews
Betty's Jiffy Cornbread Corn Casserole
   #147263
 Jennifer (Michigan) says:
I made for a dish to pass at Thanksgiving one year and now its requested every year. Thanks Betty for my new specialty. Make exactly. Perfect every time.
   #150474
 Gram Cooper (Indiana) says:
Did the crock pot turkey breast, 8 pounder on the bone. I did add 1 can chicken broth to bottom, 1/2 red onion inside the turkey and a couple of celery sticks to keep the bird off the bottom of the pot. Added 1 stick butter and Lawry's seasoned salt on the top. Absolutely phenomenal!!! Also make a double recipe of the Jiffy Corn Casserole. Doubled everything. It, too, was yummerronie!!
   #158526
 Gordon N. (Tennessee) says:
I cook this a couple of times a year for our Church small group. I make wimpy and super hot. I added a little garlic to both of my versions. The wimpy version is just as the recipe with a tablespoon of minced garlic and Mild Rotel. The super hot I use Hot Rotel, the garlic and a tablespoon of Cayenne pepper. They always enjoy.
   #162846
 Rosie (Indiana) says:
I used 2 boxes of "Jiffy" mix and cream cheese and it was WONDERFUL; alone, with chili, and seasoned pinto beans!
 #174391
 Carmelita Chalakee (Oklahoma) says:
Doesn't really say how long to bake it but I baked mine for about 1 hour and 45 minutes. Thank for sharing the recipe!
   #176031
 Jessica (Oklahoma) says:
If you drain the juices, it makes it less mushy. I always get requested to make this. It is one of my family's favorites!
 #184528
 Nancy T (New Mexico) replies:
Thanks Jessica for recommendation to drain juices of canned vegetables. I've tried several cornbread casserole recipes that were just too sloppy & nobody could eat it.
   #180211
 Debbi Delarosa (Louisiana) says:
Love this go to recipe for large gatherings such as get togethers, after a funeral, holidays etc... Being a southern girl and love Mexican food; the rotel gives it the extra kick! I also drain my 2 cans of whole kernel corn so it's not as mushy and put it in a large 2-inch baker so that it's not as thick... cooks great!
 #180406
 Valerie Genge (Ontario) says:
I haven't made this recipe yet. What are Rotel tomatoes? Is it a brand or type like diced or whole tomatoes?
   #180575
 Debra Corson (Georgia) says:
Never used the rotel, but will try it.. Another version that I make,I use shredded Swiss cheese & the sour cream... yummy!
   #183943
 Lara Selje (Wisconsin) says:
I just made this and served it with Crock-Pot ham bone soup (cooks overnight!) awesome! Great recipe Betty. We love! The diced tomatoes with chilies!? I put those in many things! I did add jalapeņos (2 tablespoons diced) for heat. Thank you for posting... I'm thinking you didn't realize everyone was going to completely change it!? Post a recipe if you want too, my lord :)
   #186130
 Layle Rogers (Ohio) says:
I have made this several times for parties and everyone loved it! Such a step up from regular corn pudding.

 

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