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.

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.