Community Pick
Jiffy Scalloped Corn Casserole
photo by A Marsteller
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 2 eggs
- 1 (14 ounce) can creamed corn
- 1 (14 ounce) can whole kernel corn (undrained)
- 1 cup sour cream
- 1 (8 ounce) package 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.
Questions & Replies
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Is a 13" x9" casserole dish too big for this recipe or should I double the ingredients?
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Nevermind I found it use dry I did add eggs I doubled the recipe
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Do I use milk with jiffy mix or not
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To Double the Recipe,Do I Double the Sour Cream also?Or will 1 cup be enough for a Double Batch? -
Need to reduce the recipe just for 2
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Reviews
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Loved this recipe! Followed exactly. Very moist. Served with taco soup at a party. What a hit! Next time I will mix most of the cheese into the mix and lightly sprinkle cheese on top. Oh yes, I used recipe Jiffy Corn Muffin Mix Copycat Recipe #345502 for the "Jiffy Package". -
I have been looking for this recipe for quite some time - it was as good as I remembered it! I doubled it - baked in 9 X 13.5 pan, only used 1/2 c. of butter for the whole thing and mixed the cheese into the batter. I also used Del Monte Fiesta corn (with the peppers in it) and it looked really pretty too. Thanks again for a great recipe! Goes amazing with my Can-Can Chili! -
SUPER! We loved it. It will now the "THE" corn casserole. I also mixed the cheese right in. I used low-fat yogurt and reduced the butter to 1/3c (it still produced a moist rich dish)and since we love mexican cornbread I also added a healthy dash of Tabasco sauce! :-) Thanks for a great recipe. Ingrid
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Have some in the oven now. I always double this recipe and add one extra large yellow onion, a bit of salt and LOTS of pepper (it's seriously difficult to overdo the pepper with this, it compliments the sweet corn so well). This is the first time I didn't add sugar but I doubt it was necessary before. I mix in the cheese and instead of melting the butter I cover the top with pats. it's how my dad taught me to make scalloped corn and makes a nice brown crust. You WILL want seconds!
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I thought I had commented on this recipe the first time I made it, but apparently I did not. It is the most requested dish my family asks me for whenever we have any kind of family get together. I stir the cheese into the mixture and top with crushed Ritz crackers that have been mixed with melted butter. We love the crunchiness it adds to the dish. I also add a couple of tablespoons of sugar because the cheese and sour cream diminishes the sweet taste that we prefer in corn bread. Love, love, love this dish!
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Tweaks
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I add some sauted onions and about half a green bell pepper.
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Added a bit more cheese on top. -
I read a couple of you have added canned or fresh jalapeño peppers to the mix. I haven't made this recipe yet, but when I do, I'll add the jalapeños. Also a dash, or three... of Tabasco, or Tiger Sauce, which is a little sweeter, but still provides that little extra kick! -
This is fantastic! I've made this at least 3 times since Thanksgiving. It is so easy and tastes great. My brother thought it was great too and surprised me by asking for the recipe. It was a great side to liver and onions dinner. Note: So far I have left off the cheese, but I'm sure it only adds to its goodness. I have substituted french onion dip for the sour cream in at least one rendition also when feeding a few more people I have added an extra can of whole kernel corn (drained) along with the amount of corn called for in the recipe and it turn out well. Yum! Definitely keeper!
RECIPE SUBMITTED BY
Jo in Arlington
Arlington, Virginia
I discovered the 'Zaar a many years ago. I love making/experimenting with recipes with "different" ingredients. On Fridays I usually have small "happy hour" get togethers and use my guests as guinea pigs for new recipes. They love it!
