JIFFY SCALLOPED CORN CASSEROLE RECIPE - FOOD.COM
Make and share this Jiffy Scalloped Corn Casserole recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 55 minutes
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 345, FatContent 21.8, SaturatedFatContent 12, CholesterolContent 85.9, SodiumContent 692.3, CarbohydrateContent 32.2, FiberContent 2.8, SugarContent 3.3, ProteinContent 8.1
EASIEST-EVER CORN CASSEROLE (MADE WITH JIFFY) | KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
- Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels.
- Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top.
- Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : SaturatedFatContent 12.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 44.2 g, SugarContent 4.0 g, ServingSize Serves 8, ProteinContent 7.6 g, FatContent 25.6 g, Calories 429 cal, SodiumContent 469.5 mg, FiberContent 4.6 g, CholesterolContent 0 mg
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