Imagine the comforts of home combined into one delectable dish. That’s precisely what Jiffy Corn Casserole brings to the table. A symphony of flavors and textures, this casserole is the ideal choice for family gatherings, potlucks, or those cozy evenings when all you desire is a warm plate of comfort food.
Who is This Recipe For?
The Jiffy Corn Casserole is for everyone who cherishes nostalgic tastes from their childhood. If you’re a seasoned chef, a novice in the kitchen, or somewhere in between, this recipe is versatile and forgiving, allowing for personal tweaks without compromising its essence. It’s a dish that bridges the gap between gourmet and home-cooked, making it a crowd-pleaser no matter the occasion.
Why Jiffy Corn Casserole Stands Out
What makes this dish particularly fantastic is its harmonious blend of ingredients. From the crunchy texture of whole kernel corn to the creaminess of sour cream, each ingredient plays a crucial role. And let’s not forget the star of the show, the Jiffy® corn muffin mix, lending that unmistakable, slightly sweet undertone that ties everything together.
How to make the Jiffy Corn Casserole
Ingredients:
- 1/4 cup butter
- 1 large onion, diced
- 1/2 large green bell pepper, diced
- 1 (4 ounce) jar chopped pimento peppers
- 2 eggs
- 1 (8 ounce) package corn muffin mix (such as Jiffy®)
- 1 (4 ounce) can diced green chiles
- 1 (15 1/4 ounce) can whole kernel corn, with liquid
- 1 (15 1/4 ounce) can creamed corn
- 1 pint sour cream
- 1 cup shredded Cheddar cheese
Directions:
- Preheat the oven to 350 degrees F. Grease a 9×12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and sauté until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan.
- Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Kitchen Equipment Needed
- 9×12-inch baking pan
- Skillet
- Large mixing bowl
- Measuring cups & spoons
- Whisk or fork (for beating eggs)
- Wooden spoon or spatula
Recipe Tips, Shortcuts, and Swaps
- Shortcut: If you’re short on time, you can use pre-diced onions and bell peppers from the grocery store.
- Swap: For a slightly spicy kick, consider replacing the green bell pepper with a diced jalapeño.
- Variation: Swap out Cheddar cheese for pepper jack or add a blend of your favorite cheeses.
- Tip: When dropping sour cream by the spoonful, spread it lightly for an even layer. This will ensure each bite is enriched with its creamy texture.
Storing Leftovers
If you happen to have any leftovers (which would be a surprise!), store them in an airtight container in the refrigerator. The casserole remains delicious for up to 3 days. Reheat in a microwave or oven until warmed through.
Food and Drink Pairing
The Jiffy Corn Casserole pairs wonderfully with a crisp green salad, balancing its rich flavors. As for drinks, a light white wine like Chardonnay complements the creamy, cheesy goodness. Alternatively, for non-alcoholic options, try iced tea or lemonade.
Frequents Asked Questions:
What is the best way to prepare the onions and bell peppers for the Jiffy Corn Casserole?
Melt butter in a skillet over medium heat, then add diced onions and bell peppers. Sauté them with pimento peppers until tender, which should take about 5 minutes.
Can I use a different type of corn muffin mix in this recipe?
While the recipe specifically calls for an 8 ounce package of Jiffy corn muffin mix, you can substitute it with a similar corn muffin mix of your choice. Adjust the moisture and cooking time as needed.
What type of cheese works best for Jiffy Corn Casserole?
Shredded Cheddar cheese is recommended for its meltability and flavor. However, you can experiment with other cheeses like Colby Jack or Mozzarella for different taste profiles.
Is it possible to make Jiffy Corn Casserole without eggs?
Eggs act as a binding agent in this recipe. To make it without eggs, you could try a plant-based egg substitute, though this may slightly alter the texture and taste.
How do I know when the Jiffy Corn Casserole is done baking?
Bake the casserole in a preheated oven at 350 degrees F for about 45 minutes. It’s done when the casserole is firm and the cheese on top is golden brown and bubbly.
Can I add meat to this Jiffy Corn Casserole recipe?
Absolutely. Cooked bacon, ham, or even ground beef could be added to the casserole for extra flavor and protein. Make sure any meat additions are fully cooked before adding.
Is there a dairy-free alternative for making Jiffy Corn Casserole?
For a dairy-free version, use dairy-free butter, sour cream, and cheese substitutes. Be aware that this will change the flavor and texture slightly.
How should I store leftovers of Jiffy Corn Casserole?
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until thoroughly warmed.
Can I make Jiffy Corn Casserole ahead of time?
Yes, you can prepare the casserole mixture ahead of time and refrigerate it. Just add a few extra minutes to the baking time when cooking it straight from the fridge.
Are there any variations to the Jiffy Corn Casserole recipe for different diets?
To accommodate different diets, you can make substitutions like gluten-free corn muffin mix for a gluten-free version, or use low-fat dairy products for a lighter version.
Jiffy Corn Casserole
Ingredients
- 1/4 cup butter
- 1 large onion diced
- 1/2 large green bell pepper diced
- 1 4 ounce jar chopped pimento peppers
- 2 eggs
- 1 8 ounce package corn muffin mix (such as Jiffy)
- 1 4 ounce can diced green chiles
- 1 15 1/4 ounce can whole kernel corn, with liquid
- 1 15 1/4 ounce can creamed corn
- 1 pint sour cream
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F .
- Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
