Jiffy Creamed Corn Casserole

If you’re in search of a simple yet delicious side dish that can feed a crowd, you’re in for a treat! This delightful Jiffy Creamed Corn Casserole recipe has been a cherished part of our family gatherings for years. With its comforting blend of sweet corn, creamy ingredients, and a touch of savory goodness, it’s the perfect accompaniment to any meal. We always keep the necessary ingredients stocked in our pantry, making it an ideal choice for those spur-of-the-moment dinners or potlucks.

What is Jiffy Corn Casserole?  

Jiffy Corn Casserole is a delightful fusion of cornbread and creamed corn, creating a dish that is both custardy and sweet, with a richness that feels indulgent. The texture is incredibly soft and moist, making each bite a heavenly experience. Preparation is remarkably simple, which is almost shocking given its deliciousness! This recipe has become a cherished holiday tradition in our household, particularly serving as a perfect complement to turkey and stuffing during Thanksgiving feasts. Its irresistible flavor and comforting qualities make it a standout on any festive table!

Is corn soufflé the same as corn pudding?  

This delightful dish, often referred to as corn pudding or corn spoonbread, showcases a range of variations based on the number of eggs used and the kind of liquid incorporated into the mixture. Some also refer to it as corn casserole. While traditional recipes may call for corn baked with cream, the essence remains the same – a creamy, comforting dish that highlights the sweet flavors of corn.

Is Cream Corn Casserole spicy?  

The Cream Corn Casserole features jalapeño, which adds just a hint of warmth to the overall flavor profile. However, the dish itself is not considered spicy. If you’re concerned about the heat, you can easily mitigate it by removing the seeds from the jalapeño or omitting it entirely. For those who crave a bit more intensity, feel free to increase the amount of jalapeño to suit your taste.

Can frozen corn be used in Cream Corn Casserole?  

Absolutely! This versatile recipe can be prepared using a variety of corn options, including fresh corn kernels, thawed frozen corn, or drained canned corn. Opt for fresh corn during the summer months when it’s at its peak, and switch to frozen corn when fresh corn is out of season. Each option will lend its distinct sweetness to the casserole.

Can Cream Corn Casserole be made ahead?  

While nothing compares to the casserole’s delightful fluffiness when enjoyed straight out of the oven, planning can streamline your cooking process. You can sauté the corn and jalapeño mixture, allow it to cool, and then refrigerate it for up to a day in advance. Just be sure to bake it fresh right before serving for the best texture and flavor!

Ingredients Needed:

1 (15 1/4 oz) can drained whole kernel corn

1 (14 3/4 oz) can cream-style corn

1 cup sour cream

1/2 cup (1 stick) melted butter

2 (8 oz) package corn muffin mix

2 Eggs

1 Jalapeno pepper

½ Green Onion

2Tsp salt and pepper, in batter 

½ Sweet onion 

1 medium shallot 

1/2 cup Mild shredded cheddar cheese

If you want to add some more cheddar to the top just wait until the last 5-10 minutes. Sprinkle a bit more on so it can melt, we love this. You can use 13- by 9 inch fits better.

**Directions: Jiffy Creamed Corn Casserole**

Begin by preheating your oven to a cozy 350°F (175°C). To prepare your baking dish, lightly grease a 13-by-9-inch casserole dish with either rich butter or a convenient baking spray, ensuring an easy release once your casserole is cooked.

In a skillet over medium heat, pour in some vegetable oil to create a warm base. Add in the finely chopped onion, shallot, jalapeño, and green onions. Sauté these vibrant vegetables, stirring occasionally, until they soften, and their fragrant aromas begin to fill your kitchen, which should take about 8 minutes. Season the mixture with a pinch of salt and pepper, continuing to stir until the vegetables are aromatic, roughly another 2 minutes.

In a large mixing bowl, combine creamy and inviting ingredients: add the tangy sour cream, sweet whole corn kernels, rich creamed corn, and a box of corn muffin mix.

Crack in the eggs and sprinkle in a bit of salt. Stir everything together gently until the mixture is uniform and well blended.

Once the vegetable mixture has cooled slightly, add it to the bowl, folding it in to incorporate all the flavors.

Carefully spoon the vibrant mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking. 

Place the dish in the preheated oven and bake for 50 to 60 minutes, or until the casserole is puffed up in the center and the top is a beautiful light golden brown. 6. Once done, allow the casserole to cool for about 5 minutes before serving, letting the delicious aromas waft through the air, tempting everyone to dive in. Enjoy!

Below are some Products I used for this recipe:

Clear Cut Plus ( Invisible Cutting Board)

Billy (Wavy Crinkle Cutting Knife)

Prissy Pastry Cutter ( Dough Cutter) Dough Pastry Cutter Bench Scraper & Chopper Stainless Steel

Jiffy Creamed Corn Casserole

If you're in search of a simple yet delicious side dish that can feed a crowd, you’re in for a treat! This delightful Jiffy Creamed Corn Casserole recipe has been a cherished part of our family gatherings for years. With its comforting blend of sweet corn, creamy ingredients, and a touch of savory goodness, it’s the perfect accompaniment to any meal. We always keep the necessary ingredients stocked in our pantry, making it an ideal choice for those spur-of-the-moment dinners or potlucks.

Print Recipe Pin Recipe

Ingredients

  

• 1 15 1/4 oz can drained whole kernel corn
• 1 14 3/4 oz can cream-style corn
• 1 cup sour cream
• 1/2 cup (1 stick) melted butter
• 2 8 oz package corn muffin mix
• 2  eggs
• 1 jalapeno pepper
• ½  green onion
• 2 tsp salt and pepper, in batter 
• ½ sweet onion 
• 1  medium shallot 
• 1/2 cup mild shredded cheddar cheese

Instructions

 

• If you want to add some more cheddar to the top just wait until the last 5-10 minutes. Sprinkle a bit more on so it can melt, we love this. You can use 13- by 9 inch fits better.
• **Directions: Jiffy Creamed Corn Casserole**
• Begin by preheating your oven to a cozy 350°F (175°C). To prepare your baking dish, lightly grease a 13-by-9-inch casserole dish with either rich butter or a convenient baking spray, ensuring an easy release once your casserole is cooked.
• In a skillet over medium heat, pour in some vegetable oil to create a warm base. Add in the finely chopped onion, shallot, jalapeño, and green onions. Sauté these vibrant vegetables, stirring occasionally, until they soften, and their fragrant aromas begin to fill your kitchen, which should take about 8 minutes. Season the mixture with a pinch of salt and pepper, continuing to stir until the vegetables are aromatic, roughly another 2 minutes.
• In a large mixing bowl, combine creamy and inviting ingredients: add the tangy sour cream, sweet whole corn kernels, rich creamed corn, and a box of corn muffin mix. Crack in the eggs and sprinkle in a bit of salt. Stir everything together gently until the mixture is uniform and well blended. Once the vegetable mixture has cooled slightly, add it to the bowl, folding it in to incorporate all the flavors.
• Carefully spoon the vibrant mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.
• Place the dish in the preheated oven and bake for 50 to 60 minutes, or until the casserole is puffed up in the center and the top is a beautiful light golden brown. 6. Once done, allow the casserole to cool for about 5 minutes before serving, letting the delicious aromas waft through the air, tempting everyone to dive in. Enjoy!