Patsy Fowler Recipe

Jiffy Cornbread Casserole

By Patsy Fowler hellchell1


this is a great and easy casserole its easy to make and is tasty


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:

Ingredients

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
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1 pkg
(8.5 oz) jiffy corn muffin mix
2 small
eggs
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Directions Step-By-Step

1
preheat oven to 300.
2
be sure to drain cans of corn. then combine all ingredients in a large bowl and mix thoroughly.
3
pour into a 2 quart casserole dish. bake at 300 for 1 hour and 40 minutes.

About this Recipe

Course/Dish: Side Casseroles
Other Tag: Quick & Easy
  • Comments

  • 1-5 of 7
  • 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