1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (162g) Recipe makes 10 servings
Calories 350
Calories from Fat 199		(56%)
Amount Per Serving		%DV
	Total Fat 22.1g	34%
	Saturated Fat 12.3g	61%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 669mg		27%
Potassium 224mg		6%
Total Carbohydrate 32.5g		10%
	Dietary Fiber 2.8g	11%
	Sugars 2.6g
Protein 8.3g		16%
detailed view... how is this calculated?

Jiffy Scalloped Corn Casserole

Recipe #78274 | 1¼ hours | 10 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Jo in Arlington
Dec 8, 2003

SERVES 10 (change servings and units)

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

1
Beat eggs slightly.
2
Add sour cream, butter and corn.
3
Fold in dry Jiffy corn mix.
4
Put in baking disk (I used a 9 x 7).
5
Sprinkle cheese on top.
6
Bake at 350 for 45-60 minutes.
7
Make sure center comes out clean.
8
Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Spicy Macaroni and Cheese

Clifton Street Lasagna

Pasta E Fagoli Al Forno

Pork Chop & O'brien Potato Bake

Chicken & Broccoli Casserole... All Time Fav!

Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Corn
Main Ingredient > Eggs/Dairy > Cheese
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 4 hours
Preparation > Equipment > Oven > Casseroles
Occasion > Everyday

Featured Reviews for This Recipe

From: ItalianDelia

On Aug 7, 2009

Unbeliebably good! Hand me a spoon and give me the dish...I will sit down and eat the entire thing. . .BY MYSELF! It is GOOD!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: dmac085

On Jun 22, 2009

Loved this! The only thing I did was to add pepper and 2 T of honey to the batter. I used an extra sharp white and yellow cheddar mixed into the batter. This would definitely be great with a breakfast spread too. I salted my serving and found that the added salt was great with the sweetness--sort of like salt on watermelon:lol: A keeper as posted Thanks!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: MI Mitten

On Jan 13, 2005

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!

7 people found this review helpful

Was this review helpful to you? YES | NO

From: crys loves to cook

On Mar 17, 2006

I have been trying to remember how to make this for a while. I just never remembered the sourcream. I have used your recipe a few times since I found it and I have to admit that around my friends and family this is now MY corn casserole. I even have a request to make it tomorrow! I love this recipe especially with the cheese. Thank you.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 22 reviews