Patsy Fowler Recipe

Jiffy Cornbread Casserole

By Patsy Fowler hellchell1


Rating:
Serves:
4
Prep Time:
Cook Time:
Comments:

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

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
1 pkg
(8.5 oz) jiffy corn muffin mix
2 small
eggs

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

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7 Comments

user
Ann Elizabeth bananafan
Jul 14, 2012
Mine was fine, but I haven't used eggs. Now I'm thinking of using scallions next time instead of onions. It would add a little color. I sort of want to see how it would be with the eggs, or maybe just one.
user
Patsy Fowler hellchell1
Jul 14, 2012
i think i want drain it any more it is sort of hard to do was it ok not to drain
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
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
Janet Harwood JMJOH
Jul 14, 2012
I have made this recipe ... did not drain the creamed corn! YUMO!