This is my favorite Jiffy cornbread corn casserole recipe. As far as I'm concerned, you can never have too much corn, and this recipe uses it three ways: Regular, creamed, and Jiffy mix. It is so moist and delicious, it will make your mouth water as soon as you smell it beginning to bake!
Quantity
1
Quantity Unit
Prep Time (minutes)
5
Cook Time (minutes)
100
Ready In (minutes)
105
Ingredients
Amount
Measure
Ingredient
1
can, 15 oz (303 x 406)
corn, canned - drained
1
can (303 x 406)
creamed corn (16 oz. can)
1
package
Jiffy Corn Muffin Mix
1
cup
sour cream
2
medium
eggs
1/2
cup
butter, melted
Steps
Sequence
Step
1
Preheat oven to 300 degrees F.
2
Be sure to drain cans of corn. Then combine all ingredients in a large bowl and mix thoroughly.
