Rose Mary Mogan


This recipe comes from my Self Published cookbook "SHARING OUR FAVORITE RECIPES. It Is a very simple and easy recipe to make, and Is known by many different names depending on what part of the country you are from. There are also many variations of his recipe as well.

It Is a Family Favorite and very popular at Church functions & Pot Luck Dinners. It is quick and easy and you usually have most of the ingredients to make it in your pantry. It Is delicious and a great side dish to most dinners.

☆☆☆☆☆ 0 votes
8 or more depending on portion size
10 Min
1 Hr


1 box
jiffy corn muffin mix
2 large
eggs, room temperature
1 c
sour cream, (i prefer daisy brand)
1 large
can whole kernal corn, 15 1/2 oz. drained
1 large
can cream style corn 15 1/2 oz.
1/2-3/4 c
finely shredded cheddar or swiss cheese
1/2 stick
butter melted


1Preheat oven to 350 degrees F. Spray a 9X13 size casserole dish with non stick cooking spray and set aside till needed. These are the main ingredients for this recipe.
2Using a large bowl add in the jiffy corn muffin mix, both drained whole kernel & cream style corn, sour cream and eggs. Then beat till blended together.
3Now add in the melted butter and stir until blended. Pour into prepared casserole dish and bake for about 50 minutes to an hour or until set & does not jiggle.
4About 10 minutes before pudding is done add the shredded cheddar cheese on top. Return to oven and bake an additional 10 minutes or until cheese melts. Serve while still hot.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy