Jiffy Corn Casserole

Name: Jiffy Corn Casserole
Total time: 70
Yield: 8
Ingredients: 0.25 cup butter; 1 large onion, diced; 0.5 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

Recipe by Janice Conley from allrecipes.com

Dinner,Side Dish 1 Hr. 10 Mins.

Ingredients

8 servings

•

0.25 cup butter
•

1 large onion, diced
•

0.5 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

Instructions

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.