Let me tell you that this Jiffy Cornbread Casserole is not playing. It is creamy, buttery and has the net-right sweetness. My roots in Louisiana taught me how to make corn bread completely, but this fast version gives you all that taste with half the work. And believe me, it’s the kind of recipe that you make all year round.
You will also love my fast and easy Jiffy Cornbread recipe.
Jiffy maize casserole ingredients
- Jiffy Corn Muffin Mix: the shortcut that makes this oven dish quickly and waterproof, while you still give that classic Southern Cornbread taste.
- Whole Kernel Corn: This is a classic for corn pudding aka spoon bread! It adds small eruptions of sweetness and texture, so every bite feels firm.
- Eggs: eggs are binders. They will keep everything together.
- Sour cream: brings wealth, tongs and keeps the corn bread soft instead of dry.
- Unsalted butter, melted: adds buttery taste and helps the edges to bake until crispy.
- Milk: a classic ingredient that adds moisture.
- Creeping sugar or sweetener: skip it or add as much as you want! Balances the savory flavors with exactly the right amount of sweetness.
How to make Jiffy Corn Casserole
Detailed measurements and complete instructions can be found in the recipe card at the bottom of this message.
- Preheat the oven Up to 350 ° F. Grease a 12-inch cast iron frying pan or 9×13-inch baking dish or similar oven dish with butter or anti-stick spray.
- Combine the dry ingredients: In a large mixing bowl, combine the Jiffy Corn Muffin Mix and Sugar of Sweetener.
- Add the wet ingredients: Stir in the eggs, sour cream, milk and melted butter. Not overmix, the batter must be thick and a little lumpy.
- Add the corn: Fold the corn.
- Bake: Pour the batter into the prepared dish and smooth the top. Bake discovers 45-60 minutes, or until the edges are golden brown and the center is set. Use a toothpick to test, place it in the oven dish and make sure it cleans.
- Serve: Let it cool completely before you create or cut. If you cut it too quickly, the slices can fall apart. If you are looking for a corn pudding/spoon bread texture, this can be good for you!
Variations and replacements
- Buttermilk instead of milk
- Greek yogurt instead of sour cream
- Honey instead of sugar
- Maple syrup instead of sugar
- Almond milk instead of regular milk
- Gluten -free cornbread mix instead of jiffy
- Vegan butter instead of regular butter
- Fragmented cheddar cheese
- Jalapeños
- Green onions
- Cooked crumbled bacon
- Chopped herbs
- Diced pepper
- Cinnamon and nutmeg for sweet corn bread
How to serve the oven dish or corn pudding
First you have to decide how you want to serve and eat this. I like to cut it in squares when I use a baking dish and triangles when I use a cast iron. I like that everyone has a nice lump! But sometimes I just want to put it on a plate, my grandmother would call it spoonbread if it is served.
If you want cute little slices, you have to bake it longer and almost 60 minutes. If you don’t care if it falls apart and you want it super creamy enough to put a ball straight on your plate, your baking time is closer to 45-50 minutes.
Both methods will result in a damp oven dish, you only have options.
Frequently asked questions (frequently asked questions)
Yes! You can go together, cover and put it in the fridge for a maximum of 24 hours before baking it. You must remove it from the refrigerator and allow it to come to room temperature prior to baking.
Absolutely, defrost and turn it away first so that your oven dish does not become watery.
Yes. The recipe will still be delicious and somewhat sweet from the Jiffy mix itself.
Do not use full sour cream and brief on the butter. That is where the magic happens.
You can simply bake and extend the baking time until the center is set.
Yes, you can exchange dairy-free sour cream, vegetable butter and your favorite non-zuivel milk.
Cover firmly and cool for a maximum of 4 days.
Heat in a 300 ° F oven, covered with foil until it is heated. You can also have individual slices in the microwave with a damp paper towel on top.
Yes! Let it cool completely, wrap firmly and freeze for up to 3 months. Defrost in the fridge at night before warming up.
Combine with these recipes
You can’t go wrong with classic Southern Fried Chicken” Southern Fried catfish” Cajun roasted turkeyor parties such as Collard Greens with smoked turkeyAnd Southern candy sweet potatoes.
More Corn Brush Recipes
Southern Soul Food Cornbread Muffins
SoulFood Sweet Potato Corn Bread
Southern Cornbread recipe
Jalapeno Cheddar Corn Bread
Keto Low Carb Cornbread
Southern Cornbread Dressing
Southern Cornbread Ovenaar
Jiffy Corn Casserole recipe
Let me tell you that this Jiffy Cornbread Casserole is not playing. It is creamy, buttery and has the net-right sweetness. My roots in Louisiana taught me how to make corn bread completely, but this fast version gives you all that taste with half the work. And believe me, it’s the kind of recipe that you make all year round.
Ingredients
- 2 8.5 Oz Box Jiffy Corn Muffin Mix
- ¼ cup sugar or sweetener Adjust to the taste.
- 2 egg
- 1 cup sour cream or regular Greek yogurt
- ½ cup 1 stick unsalted butter Molten; measured
- ¼-1/2 cup milk Every milk will work. I used full milk.
- 2 15 Oz Tins of whole core corn Leaked.
Instructions
Preheat the oven to 350 ° F. Grease a 12-inch cast iron frying pan or 9×13-inch baking dish or similar oven dish with butter or anti-stick spray.
In a large mixing bowl, combine the Jiffy Corn Muffin Mix and Sugar of Sweetener.
2 8.5 Oz Box Jiffy Corn Muffin Mix, ¼ cup of sugar or sweetener
Stir in the eggs, sour cream, milk and melted butter. Not overmix, the batter must be thick and a little lumpy.
1 cup of sour cream or regular Greek yogurt, ½ cup 1 stick unsalted butter, ¼-1/2 cup of milk, 2 eggs
Fold the corn.
2 15 oz cans whole kernel corn
Pour the batter into the prepared dish and smooth the top. Bake for 45-60 minutes discovered (see comments), or until the edges are golden brown and the center is set. Use a toothpick to test, place it in the oven dish and make sure it cleans.
Let it cool completely before you create or cut. If you cut it too quickly, the slices can fall apart. If you are looking for a corn pudding/spoon bread texture, this can be good for you!
Notes
Power supply
Portion: 1slabCalories: 232kcalCarbohydrates: 19GEgg white: 3GFat: 16G
Nutritional data
Macros are provided as courtesy and may not be seen as a guarantee. This information is calculated using myfitnespal.com. To obtain the most accurate nutrition information in a certain recipe, you must calculate the nutritional information with the actual ingredients used in your recipe, using your desired nutrition calculator. You are the only one responsible for guaranteeing that all food information provided is accurate, complete and useful.