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! Just opt for the same size, in ounces, listed in the recipe below.This super easy Jiffy corn casserole recipe starts with a box of Jiffy corn muffin mix. I like to use Del Monte canned corn products in this casserole, but you can use a grocery store brand to save money, if preferred. The recipe also works in a 9×9-inch baking dish if that’s what you have available. How To Make The Original Jiffy Corn Casserole RecipeĪll you need to make the casserole is a 1.5-quart oval casserole dish and a medium mixing bowl. Looking for even more great side dish recipes? Here are some of my favorites that the whole family enjoys: I make it as a side dish for Thanksgiving and I’ve made it as a side dish for just weeknight family dinners. There’s several whole kernels in it, but it’s absolutely fork tender. I’ve seen many variations on the original recipe since it’s debut, but I don’t think they’re as good as the original one. This is my favorite type of casserole to make because you basically throw everything into a bowl, mix it and bake it. They can feed a family and don’t require much effort. It was a time when casseroles were starting to become popular. This is the original recipe that dates back to the late 1940’s.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |