Jiffy Cornbread Casserole

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 1 Rating
Serves: 4
Prep Time:
Cook Time:


1 can(s) (17 oz) whole kernel corn
1 can(s) (17 oz) creamed style corn
1 c sour cream
1/2 c butter, melted
1 pkg (8.5 oz) jiffy corn muffin mix
2 small eggs

The Cook

Patsy Fowler Recipe
Full Flavored
Anderson, SC (pop. 26,686)
Member Since Sep 2011
Patsy's notes for this recipe:
this is a great and easy casserole its easy to make and is tasty
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preheat oven to 300.
be sure to drain cans of corn. then combine all ingredients in a large bowl and mix thoroughly.
pour into a 2 quart casserole dish. bake at 300 for 1 hour and 40 minutes.

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1-5 of 7 comments

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user Ann Elizabeth bananafan - Jul 13, 2012
My corn pudding is the same recipe, except I don't use eggs, and I add a little sauteed onion. Now I'm wondering what it would be like with eggs. I love this on Thanksgiving. It puffs up so nice.
user Patsy Fowler hellchell1 - Jul 14, 2012
i have never tried it with onion but i think i will try it
user Janet Harwood JMJOH - Jul 14, 2012
I have made this recipe ... did not drain the creamed corn! YUMO!
user Ann Elizabeth bananafan - Jul 14, 2012
Didn't see that. How do you drain creamed corn? I bet this would be good with crumbled bacon added, too.
user Patsy Fowler hellchell1 - Jul 14, 2012
i pit the lid on my creamed corn and pull it out that way the same as you would when you drain any thing else and the bacon really sounds good i think i give that a try myself

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