In a medium mixing bowl, mix together the 8-ounce package of Jiffy Corn Muffin Mix, 15 ounces of drained whole kernel corn, 15 ounces of creamed corn, 1 cup sour cream, and cup (or 1 stick) of melted butter. Add cheese – 1/2 to 1 cup of grated cheddar cheese is a nice addition if you love cheese. Preheat your oven to 350F (175C) and butter an 8x8 inch baking dish.Add 2 Eggs – this makes it lighter and less dense.Can be stored in the refrigerator or freezer if not planning to use right away. Pour the batter into the baking dish and bake for 35-45 minutes until light golden bread and center is set. Beat you eggs then stir together all the ingredients saving the butter for last. Add the vegetable oil and mix until no lumps are present. Melted butter, egg, sour cream, and Jiffy corn mix combined in a bowl Mixing in whole kernel corn and creamed corn. Lightly spray an 8×8 baking dish or you can use a 9×13 baking dish for a thinner casserole. If you cannot find a box of Jiffy Corn Muffin Mix…make your own. Let it cool for a few minutes out of the oven before serving. Add in the cream style corn, whole kernel corn, sour cream, and melted butter. Test the center with a toothpick, if it comes out dry and clean, you know it is set. 1 (15.25 ounce) can whole kernel corn 1/2 cup sour cream 1/4 cup butter (melted) 1 (8.5 ounce) box Jiffy Corn Muffin Mix Instructions Preheat the oven to 350 F (176 C). Baking times will vary depending on the size of baking dish you use. Bake at 350 degrees uncovered for about 45 minutes.Pour the mixture into a greased 8×8 baking dish.In a bowl, mix together all ingredients.Cook uncovered for 55-60 minutes at 350 degrees. What you will need for Jiffy Corn Casserole: directions Mix all ingredients and pour into (greased or sprayed with cooking spray) 8x8' casserole dish. Add all of the ingredients into a bowl and mix well. Making this buttery, comforting casserole is simple and requires only two steps 1. Place all of the ingredients in a bowl and stir them together until well combined.
#Corn casserole jiffy how to#
Serve this with your next dinner, a tasty side dish. How to Make 5-Ingredient Corn Casserole with Jiffy Cornbread Mix. 1 large egg 1 c of sour cream 1/2 stick of melted unsalted butter 1 (8.5 oz.) box of Jiffy cornbread mix 1 T sugar 1/2 t salt 1 (15 oz.) can of sweet corn. Just like our Best Cornbread it’s packed with sweet corn flavor. Combining two types of canned corn, a box of corn muffin mix and sour cream, Jiffy Corn Casserole could not be easier. Jiffy Corn Casserole combines ingredients you probably already have on hand to create a light, slightly sweet, delicious side dish everyone will love. You name it, this jiffy corn casserole will go swimmingly with it.Whether you call it, corn pudding, spoon corn bread or corn soufflé, this Jiffy Corn Casserole is the perfect side dish. Creamy chicken skillet? Sign us up for that with a side of this. Barbecue ribs? Uhh, yeah, this corn casserole is an awesome choice. At the end of the day, this is a dish that is suitable for any occasion and goes with just about any main course out there. If you want a smaller batch of this corn side dish recipe, just cut everything in half when making this creamed corn casserole. Make sure you drain the 3 cans of corn before adding those in. Thank the heavens, ‘cause it is delicious this way. Mix all the ingredients listed together (except 1/4 cup of the shredded cheddar and melted butter). It ends up being similar to a spoon bread, but the corn – particularly the creamed corn – keeps this a little on the thicker, denser side of things and makes it less likely to dry out. Oh man, we’re practically drooling just thinking about it.Įven though there’s cornbread mix in this, don’t expect it to cook or taste bready. (Alternatively, the ingredients can be mixed directly in the baking dish. The finished product is piping hot with sweet bites of corn and yummy pockets of sour cream. In a medium-sized bowl add all of the ingredients except the cooking spray. You mix together your cornbread mix, butter, corn(s), egg and half of the cheddar cheese (all of which can happen in the same casserole dish you’ll end up baking it in), then you drop your sour cream down in dollops and swirl it all together. No one wants dry corn casserole, so the sour cream is crucial here, you’ll see. Along with the cornbread mix, we’ve got two cans of corn in there (one normal kernels, one cream-style), so it really is jam-packed with fresh flavors, then egg and plenty of cheddar cheese, plus, sour cream, which helps keep this from being dry.
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