Jiffy Corn Casserole Recipe

Jiffy Corn Casserole Recipe :-Even though it’s not quite holiday time yet, my family loves this recipe for Jiffy corn dish all year long. I think this dish is great any time of the year, but I really fell in love with this easy corn casserole recipe at Thanksgiving. At the first Thanksgiving meals I went to with my husband’s family many years ago, they served something called corn pudding. In the past, it was hard to get the mixture done in the middle without burning the sides. Many years, the middle was never fully cooked!

Jiffy Corn Casserole Recipe

Ingredients:

• 1 box Jiffy Corn Muffin Mix (8.5 oz.)
• 1/2 cup melted butter
• 8 oz. sour cream
• 1 15.25 oz. can of regular kernel corn (drained)
• 1 15.25 oz. can of creamed corn
• 2 large eggs

 

Instructions:

• Ready the oven to 350 degrees Fahrenheit.
• Use a fork to give the eggs a light whipping motion after placing them in a large mixing basin.
• Include both cans of corn, melted butter, and sour cream in the mixture.
• Using a whisk, thoroughly blend the ingredients. Make sure that the full kernel corn is drained before proceeding.
• Mix in some Jiffy Corn Muffin blend. Stir everything together until it is entirely combined with everything else.
• To prepare the casserole dish, pour the mixture into a buttered 8×8 inch dish.
• Bake for forty-five minutes with the lid off.
• The top will be golden when it is finished, and the edges will have a tiny crack to them. The middle ought to have a firm-feeling texture. It is not jiggly.

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TIPS FOR PERFECT CORN CASSEROLE :

• The baking process involves using a square pan or a flat pie plate. When I am preparing a single batch, I make use of an 8×8 baking dish or my preferred pie plate.
• Making use of a dish that is flatter allows for a more equal baking of the casserole. It is most convenient for me to use an oblong pan measuring 9 by 13 inches when I need to double a recipe,
• such as on Thanksgiving. It is essential to make use of a pan of the appropriate size in order to prevent the food from becoming charred on the exterior while remaining mushy in the centre.

• In the event that the casserole is baked in a square (8 x 8) or oblong (9 x 13) pan, it can be sliced into squares and served in the same manner as cornbread.
• Either chilli or any other substantial soup is a great complement to this dish. In the same way that regular cornbread is delightful, this cornbread is even more delectable when drizzled with honey.
• This recipe can also be baked in a cast iron skillet that is 10 inches in diameter.
• When you have leftovers, place them in an airtight container and store them in the refrigerator. This will allow you to reheat them. Use the oven to reheat the food.

• The corn casserole should be placed on a wide sheet of foil, folded up, and sealed at the top. Bake for fifteen to twenty minutes at 375 degrees Fahrenheit.
• The casserole should not be reheated in the actual baking dish. Any pieces of casserole that are left on the dish may eventually burn and become adhered to the pan. How difficult is it to clean?

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