So simple, yet SO tasty!! This recipe is a keeper for sure. You’ll know it’s done when the center is firm and the top is starting to brown around the edges. Stir in the Jiffy mix until thoroughly combined.ģ| Transfer the batter to a greased 2-quart baking dish.Ĥ| Bake the casserole uncovered at 350 degrees for roughly 45 minutes. Blend in the sour cream.Ģ| Whisk the egg well and stir into the corn mixture. Then add both cans of corn (don’t forget to drain the whole kernel corn!), and stir together. Here’s how I mix my corn pudding with Jiffy mix:ġ| Pour the melted butter (or margarine) into a large mixing bowl.
#Corn casserole without jiffy free
Feel free to try it for yourself, but this is one time I don’t mind an extra dirty dish to wash. Now, I’m not saying it can’t be done, but it can definitely get a little messy to say the least. And of course, mixing it in the casserole dish means one less dirty bowl…
#Corn casserole without jiffy how to
How To Make Corn Casserole With Jiffy MixĪ selling point for the original recipe for Jiffy corn pudding is that you can mix it in the baking dish. Just use one of whatever you have on hand. So choose whatever brand you prefer or is on sale!Įgg - eggs can vary in size, but in a recipe like this it doesn’t matter much. Sour cream - I’m not very picky when it comes to sour cream, especially when it’s an ingredient. The cream corn does NOT need to be drained. can, but I’ve honestly never even seen this size. You can also substitute 1 1/2 cups of thawed frozen corn.Ĭreamed-style sweet corn - again, the original recipe calls for an 8-oz. can works just fine, just make sure to drain it well. can, but I can’t remember the last time I’ve seen that size. Whole kernel sweet corn - the original recipe calls for an 8-oz.
I always, ALWAYS use real butter! BUT you’ll want to use margarine if you want to stay true to the 1960’s original Jiffy spoon bread recipe. Melted butter or margarine - okay, you guys know which camp I’m in here. For the most delicious casserole, I highly recommend using Jiffy mix. Jiffy corn muffin mix - Jiffy is known as America’s favorite for a reason! This is one instance where I do not recommend using an off brand. If you keep a box of Jiffy corn muffin mix in your pantry, you probably have the remaining ingredients on hand! As usual, I do have a few recommendations for best results… This easy casserole recipe uses just 6 simple ingredients. So it only needs to bake for about half the time!Īnd? Unlike my grandma’s recipe, my Jiffy corn casserole is virtually foolproof!! But it’s still VERY delicious.Īdded bonus? This Jiffy cornbread casserole recipe calls for less liquid than my staple recipe.
It’s also less sweet than my grandma’s recipe, since there’s no added sugar other than what’s in the Jiffy mix. I guess that’s why some people refer to it as spoon bread! I might even say more closely related to my Mexican corn cake recipe, though definitely not as sweet. But as it turns out, a little sour cream and a box of Jiffy corn muffin mix make a BIG impact!Ĭorn casserole with Jiffy mix is more like a very soft, creamy, and rich cornbread. Most of the ingredients are the same, so I honestly didn’t think it would be THAT different from my old standby. I’m always open to trying new versions of old favorites! And I was hoping that it would be simpler to make than my grandma’s recipe. So I thought I’d give the classic Jiffy corn casserole a try. But I’ll be the first to admit it’s also a recipe that’s a bit finicky if not followed EXACTLY… In fact, most ask for seconds and even thirds. And the top gets deliciously caramelized while baking. Some might even call it a savory corn pudding. It’s no secret that my grandma’s corn casserole recipe is my all-time favorite. Add five pantry ingredients for a delicious side dish that’s sure to be a staple for both weeknights and holiday gatherings! This super easy Jiffy corn casserole recipe starts with a box of Jiffy corn muffin mix.
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