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A baked corn casserole studded with browned sausage crumbles and bright diced red and green bell peppers in a ceramic dish on a wooden table with fresh peppers alongside.
Stroller Envy

Jiffy Corn Casserole with Sausage and Bell Peppers

Cornbread-style casserole with cooked sausage, tender peppers and cheddar.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 side servings
Ingredients Method Notes

Ingredients
  

  • 8.5 oz JIFFY Corn Muffin Mix one box, dry mix only
  • 15.25 oz canned whole-kernel corn drained
  • 14.75 oz canned cream-style corn undrained
  • 1/2 cup whole milk
  • 1/4 cup unsalted butter melted and cooled slightly
  • 2 large eggs
  • 12 oz raw bulk breakfast pork sausage
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup shredded cheddar
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon butter for dish

Method
 

  1. Heat oven to 350°F. Butter a 9x13-inch dish with the teaspoon butter. Brown sausage in a skillet over medium heat 8–10 minutes, breaking it up, until 160°F. Drain, leaving 1 teaspoon fat in pan. Cook peppers in that fat 6–8 minutes until tender; cool slightly.
  2. Whisk eggs, milk, melted butter and paprika. Stir in both corns, cooked sausage and peppers. Fold in dry muffin mix and cheddar and spread in dish.
  3. Bake 45–55 minutes, until set and 165°F in center. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer, skillet.
Serving size: 1/8 of the recipe.
For make-ahead, bake first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before baking rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.