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Easy Corn Casserole Recipe Jiffy Mix

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Cheesy Jiffy Corn Casserole 12 Tomatoes
Cheesy Jiffy Corn Casserole 12 Tomatoes from 12tomatoes.com

Description

This easy corn casserole recipe made with Jiffy mix is a classic comfort food dish that is perfect for any occasion. The creamy and cheesy texture of the casserole combined with the sweetness of the corn makes it a crowd-pleaser. Plus, it only takes a few minutes to prepare and can be cooked in the oven or slow cooker.

Prep Time

The prep time for this recipe is around 10 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes in the oven or 2-3 hours in the slow cooker.

Ingredients

  • 1 can of corn (15 oz)
  • 1 can of creamed corn (15 oz)
  • 1 package of Jiffy corn muffin mix (8.5 oz)
  • 1 cup of sour cream
  • 1/2 cup of melted butter
  • 2 eggs, beaten
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of shredded cheddar cheese (optional)

Equipment

  • Mixing bowl
  • Baking dish or slow cooker
  • Whisk or spoon for mixing

Method

  1. Preheat the oven to 375°F or the slow cooker on high.
  2. In a mixing bowl, combine the can of corn, creamed corn, Jiffy mix, sour cream, melted butter, beaten eggs, salt, and black pepper.
  3. Mix the ingredients together until they are well blended.
  4. If desired, add the shredded cheddar cheese to the mixture and stir it in.
  5. Pour the mixture into a greased baking dish or slow cooker.
  6. Bake the corn casserole in the oven for 45 minutes or until a toothpick inserted in the center comes out clean. If using a slow cooker, cook on high for 2-3 hours or until the center is set.
  7. Let the casserole cool for a few minutes before serving.

Notes

This recipe is easily customizable. You can add in different ingredients like diced jalapenos, chopped onions, or diced tomatoes to give it a different flavor. If you want to make it more savory, you can also add in cooked bacon or sausage.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains around 380 calories, 24g of fat, 27g of carbohydrates, and 11g of protein.

Recipes FAQ

Can I use fresh corn instead of canned?

Yes, you can use fresh corn instead of canned. Simply cut the kernels off the cob and use them in the recipe.

Can I make this recipe ahead of time?

Yes, this recipe can be made ahead of time and stored in the refrigerator until you are ready to bake it. Simply cover it with plastic wrap or aluminum foil and store it in the fridge for up to 24 hours.

Recipe Tips

  • If you want a creamier texture, you can add in an extra can of creamed corn.
  • If you want a crunchier texture, you can add in some crushed corn flakes on top before baking.
  • If you don't have sour cream, you can substitute it with plain Greek yogurt.
  • If you want to make this recipe lighter, you can use low-fat or fat-free sour cream and butter.

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