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Jiffy® Corn Casserole

Rated as 5 out of 5 Stars

"My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!"
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1 h 10 m servings 527
Original recipe yields 8 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
  2. Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
  3. Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
  4. Bake in the preheated oven until casserole is firm, about 45 minutes.


  • Cook's Note:
  • Pick green chile peppers according to your spice preference (mild, medium, or hot).

Nutrition Facts

Per Serving: 527 calories; 32.8 46.8 15.9 125 993 Full nutrition

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Read all reviews 3
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Yes, did not like the idea of pinmentos. Felt would be to mushy so changed to 1/2 cup of chopped red bell peppers. Perfect! Love this dish. Will be my "take to" from now on.

This was a hit at a family party. I left out the green pepper because of a allergy and the pimiento pepper because we couldn’t find it- still great

Delicious ...a bit more piquante.Will make it again.