Jiffy Corn Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick cornbread and corn casserole that's sweet, savory, and spicy, made with creole seasoning, jalapeños, and heavy cream. Warm and cozy, it's a staple side for holidays and weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1231mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 570mg
- Calcium
- 121mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1231MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.