Jiffy Corn Casserole

Sweet, savory, and spicy, this lightning-fast casserole becomes a weekly fixture at my house when the weather cools off. All the warm and cozy vibes make it classic comfort food. And it’s the perfect side for the holidays or an intimate weeknight dinner.

Course Side Dish

Cuisine American, Southern

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 338kcal

Author Imma

Ingredients

2 tablespoons (28g) butter, for sauteing
1-2 jalapenos, diced (or substitute with a green bell pepper)
⅓ cup onions, diced
1 red bell pepper, diced
1 clove garlic, minced (optional)
1 15-ounce can cream-style corn
1 15-ounce can whole-kernel corn, drained
3 ounces unsalted butter, softened
6 ounces (170g) sour cream ( I used 6 ounces)
2 eggs, slightly beaten
1 8.5-ounce box cornbread mix see notes 1
1 teaspoon Creole seasoning (optional)

Instructions

Preheat the oven to 350℉/177℃. Grease the casserole bowl and set it aside.
Heat a saucepan with two tablespoons of butter, then add the jalapeños and onions. Follow with the red bell pepper (and garlic if you want). Saute for about a minute.
You can also do this in the microwave, nuking it for 2-3 minutes.
Add cornbread mix, sweet corn, creamed corn, eggs, bell pepper mixture, rest of the butter, and sour cream in a large bowl.
Stir in corn mixture into prepared casserole and bake until top is lightly brown, 40–50 minutes depending on your oven and pan.

Nutrition