Name: Jiffy Corn Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter - ¼ cup; Onion, diced - 1 large; Green bell pepper, diced - ½ large; Chopped pimento peppers - 1 (4 ounce) jar; Eggs - 2; Corn muffin mix (such as Jiffy®) - 1 (8 ounce) package; Diced green chiles - 1 (4 ounce) can; Whole kernel corn, with liquid - 1 (15.25 ounce) can; Creamed corn - 1 (15.25 ounce) can; Sour cream - 1 pint; Shredded Cheddar cheese - 1 cup

Ingredients for - Jiffy Corn Casserole

1. Butter ¼ cup

2. Onion, diced 1 large

3. Green bell pepper, diced ½ large

4. Chopped pimento peppers 1 (4 ounce) jar

5. Eggs 2

6. Corn muffin mix (such as Jiffy®) 1 (8 ounce) package

7. Diced green chiles 1 (4 ounce) can

8. Whole kernel corn, with liquid 1 (15.25 ounce) can

9. Creamed corn 1 (15.25 ounce) can

10. Sour cream 1 pint

11. Shredded Cheddar cheese 1 cup

How to cook deliciously - Jiffy Corn Casserole

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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