Jiffy Scalloped Corn Casserole
By á-24471
Jiffy Scalloped Corn CasseroleBy Jo in Arlington on December 08, 2003

Ingredients
- 2 eggs
- 1 (14 ounce) cans creamed corn
- 1 (14 ounce) cans whole kernel corn ( undrained)
- 1 cup sour cream
- 1 (8 ounce) packages Jiffy cornbread mix
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- Directions
- Beat eggs slightly.
- Add sour cream, butter and corn.
- Fold in dry Jiffy corn mix.
- Put in baking disk (I used a 9 x 7).
- Sprinkle cheese on top.
- Bake at 350 for 45-60 minutes.
- Make sure center comes out clean.
- Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
Details
Preparation
Step 1
Beat eggs slightly.
Add sour cream, butter and corn.
Fold in dry Jiffy corn mix.
Put in baking disk (I used a 9 x 7).
Sprinkle cheese on top.
Bake at 350 for 45-60 minutes.
Make sure center comes out clean.
Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
You'll also love
previousnext
-
Apple Pie - Sunbeam Mini Pie Maker 4/5 (4 Votes)
-
Pumpkin Pie - Marie Callender's 3.8/5 (4 Votes)
-
Pampered Chef Pumpkin Cake 4/5 (2 Votes)
-
TUNA-MACARONI SALAD 3.5/5 (2 Votes)
-
Easy Shrimp Alfredo Lasagna 4.2/5 (6 Votes)
-
Shrimp Pinwheels 3.5/5 (2 Votes)
-
Spinach, Corn, And Carrot Casserole 3/5 (12 Votes)
-
Cajun Potatoes and Corn on the Cob 4/5 (2 Votes)
Review this recipe