You know, every time I make this casserole, I’m reminded of those family get-togethers where everyone was just waiting eagerly for it to come out of the oven. The aroma fills the house, and you’re all excited to dig in; it’s one of those dishes that’s always the hit of the party. Even if you’re not much of a cook, trust me, this one’s a breeze. It’s a five-ingredient wonder, and you’ve probably got most of what you need already in your pantry or fridge.
What’s great about this Jiffy Corn Casserole is how incredibly easy it is. You just mix everything together, pop it in the oven, and voila! You’re done. It’s my go-to whenever I need something quick to prepare but also want to impress. Plus, it’s versatile. Sometimes I like to play around and add a little extra flair with some spices or cheese—I find those little tweaks make it even more special. Everyone’s got their own spin on it, and you can too!
So, if you’re looking for a recipe that’s loved by both kids and adults, look no further. Whether it’s a cozy family dinner or a big holiday feast, this casserole is always a winner. So, why not try it for your next get-together and see how many smiles it brings to your table! Let’s get cooking!
How to Make Jiffy Corn Casserole
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Ingredients:
- 1 cup sour cream
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (do not drain)
- 1/2 cup melted butter
- 1 box (8 ounces) Jiffy Corn Muffin mix
Directions:
- Begin by preheating your oven to 350°F. Prepare an 8×8 inch baking dish by lightly greasing it with cooking spray.
- In a large mixing bowl, combine the Jiffy Corn Muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter. Stir well until all ingredients are fully incorporated.
- Pour the blended mixture into the prepared baking dish, spreading it out to ensure even cooking.
- Bake the casserole, uncovered, for about 45-50 minutes or until the top achieves a light golden hue and a toothpick inserted into the center comes out clean.
- Once baked, taste and season with a little salt and black pepper to your liking. For an extra touch, sprinkle with chopped fresh parsley or sliced green onions.
Ingredient Substitutions:
If you’re running low on sour cream, you can swap it out for Greek yogurt for a tangier twist. Prefer a more buttery flavor? Use unsalted butter instead. Not a fan of creamed corn? You can make a homemade version using fresh corn and a bit of cream. These tweaks will keep the essence of the dish intact.
Serving Suggestions:
This Jiffy Corn Casserole is a must-try with a side of crisp green salad or succulent grilled chicken. If you’re craving something heartier, pair it with roasted vegetables or beef stew. A cold glass of iced tea or lemonade compliments the meal splendidly.
Seasonal Variations:
For a summer twist, toss in some fresh diced jalapeños for a spicy kick. In the fall, a handful of crumbled bacon can add a savory richness. During winter festivities, incorporate some shredded sharp cheddar for an additional cheese layer. Each variation adds a unique seasonal touch!
Cooking Tips:
To ensure the casserole doesn’t stick, lightly butter the baking dish before pouring in the mixture. If you like a crispy top, sprinkle some cheese during the last 10 minutes of baking. For a nutrient boost, incorporate finely chopped veggies like bell peppers or spinach.
Storing Suggestion:
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven at 300°F until warmed through for the crispiest results. For longer storage, wrap tightly and freeze for up to two months. Just be sure to thaw overnight in the fridge before reheating.
FAQs:
Can I make this casserole ahead of time?
Absolutely, this dish can be prepared in advance. Blend the ingredients and pour them into a baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few extra baking minutes as it will start cold.
Is it possible to double the recipe?
Yes, doubling the recipe is simple. Use a 9×13 inch baking dish to hold the increased quantity, and slightly increase the baking time, monitoring for that golden top and clean toothpick. Perfect for large groups!
Can I add cheese to the casserole?
You bet! Adding cheese like sharp cheddar or mozzarella can enhance the flavor. Simply fold about a cup of shredded cheese into the mixture before baking for a gooey and delightful texture.
What can be used instead of Jiffy Corn Muffin Mix?
If Jiffy isn’t at hand, create a substitute with a blend of flour, cornmeal, sugar, baking powder, salt, and shortening. This homemade alternative will do the trick, maintaining the brilliant taste and texture.
Is this casserole gluten-free?
Unfortunately, Jiffy Corn Muffin Mix contains gluten. However, a gluten-free version is feasible by using a gluten-free cornbread mix or preparing a custom mix using gluten-free ingredients.
How should I reheat the casserole?
To reheat, place the casserole in an oven-safe dish and warm at 300°F until hot in the center. If short on time, you can microwave individual portions, but for the best texture, reheating in the oven is recommended.
Jiffy Corn Casserole
Ingredients
- 1 cup sour cream
- 15 ounces whole kernel corn drained
- 15 ounces creamed corn do not drain
- 1/2 cup melted butter
- 1 box Jiffy Corn Muffin mix 8 ounces
Instructions
- Preheat your oven to 350°F and lightly coat an 8×8 inch baking dish with cooking spray.
- In a mixing bowl, combine the Jiffy Corn Muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter. Stir until everything is well mixed.
- Pour the mixture into the prepared baking pan, spreading it evenly.
- Bake uncovered for 45 to 50 minutes until the top is lightly golden and a toothpick inserted comes out clean.
- Season with salt and black pepper to taste. If you like, sprinkle with fresh parsley or green onions for a lovely touch!
