Bake at 375F for 35-40 minutes or until the center is set and it is golden around the edges.Transfer the mixture to a greased 11×7″ or 9×9″ casserole dish.Stir the corn muffin mix until everything is combined.In a large bowl, add the butter, whole corn, cream corn, sour cream, and eggs.(the ingredient amounts are listed in the printable recipe card further below) Simply store in the fridge and then reheat before serving. Bake for 35-40 minutes or until the center is set and. Transfer the mixture to the prepared casserole dish. Stir the corn muffin mix until everything is combined. In a large bowl, add the butter, whole corn, cream corn, sour cream, and eggs. Finally, add the box of Jiffy Corn Muffin Mix and mix well. Drain the liquid (and get rid of the liquid) off of the can of whole kernel corn and add the corn to the bowl. Can be made in advance – This Jiffy corn casserole recipe can be made up to two days in advance. Preheat oven to 375F and grease an 11×7 or 9×9 casserole dish. Start by adding an egg to a medium-sized bowl and beat it a little.Tastes great – A cross between a cake, pudding, and cornbread, this casserole is a harmonious blend of sweet and savory, rich and buttery, and soft and creamy with little bits of corn.Easy to make – You simply dump everything into one bowl, mix, and bake. The addition of sour cream or cheese in some variations enhances its richness and depth of flavor. This savory casserole is moist and has a slightly pudding-like texture, with a golden-brown crust on top. It’s only 6 ingredients and it’s the perfect side to any meal! What is corn casserole?Ĭorn casserole is a side dish that consists of whole kernel corn, cream-style corn, cornbread mix, eggs, sour cream or milk, butter, and sometimes cheese. This original Jiffy corn casserole is creamy, buttery, and loaded with a sweet corn flavor.
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