I’ve been wanting to make this casserole for a few years but I’ve always made my MIL’s creamed corn recipe for Thanksgiving and then maybe my favorite cornbread muffins with jalapenos and cheese. This casserole includes the bread element by using a corn bread mix with the corn mixture. It’s sweet, moist, full of corn and a little on the heavy side – just a small serving will compliment your holiday meal. I cut it into servings (make the portions smaller) but you can scoop it too with a spoon.
I use to live close to the Jiffy Factory (Chelsea Milling Co. here in Michigan) and even toured the factory once with a friend. Thought it was about time I tried this Michigan product! I don’t use mixes often (I provided a recipe for the mix below) but some times mixes come in handy.
Jiffy Corn Casserole
- 8 tbsp. unsalted butter
- 1 (15 oz.) can corn kernels (drained)
- 8 oz. sour cream
- 2 large eggs
- 1 (15 oz.) can creamed corn
- 1 (8.5 oz.) box Jiffy regular corn muffin mix
- jalapeno and sweet red pepper to taste (optional)
Comment: If you don’t have the mix combine: 1/2 cup flour 1/2 cup fine cornmeal, 2 tbsp. sugar (to taste) 1/2 tsp. salt, 1/2 tsp. baking soda.
Heat the oven to 350 degrees and spray an 8×8-inch dish or 2 quart baking dish with cooking spray.
Melt 8 tbsp. unsalted butter and place in a bowl. Add 8 oz. sour cream and 2 large eggs to the butter and whisk to combine. Add the drained corn kernels and can of creamed corn and stir to combine. Add 1 box jiffy mix and stir until well combined. Pour into the prepared baking dish and smooth the top.
Bake until the casserole is slightly browned and the center is firm, 45 to 50 minutes. Allow to cool for 10 minutes before serving. I cut it into squares but you can just use a spoon.
Recipe by cookingwithauntjuju.com
The ingredients…
Mixing the ingredients – I added jalapeno and sweet red pepper for some color and more flavor of course…
A nice addition to my holiday table…
Yummy!
I’m a big fan of cornbread, so would enjoy this so much. Never used the mix, but it’s good to have your recommendation for it. 🙂
Occasionally I will use a mix of ingredients like self-rising flour, bisquick and even this corn muffin mix. It’s easy to use in a recipe like this but for just muffins – no – unless of course you “kick it up” like I did 🙂 It’s good – two recipes in one – creamed corn and corn bread muffins. It’s a Michigan product so of course I will endorse it!
P.S. it’s been around since 1930 so I guess that says it all 🙂
Sounds perfect right now. 🌽🥮
It was good (but heavy and rich) combining the two recipes – of course I love corn bread and corn 🙂
this looks so delicious judi, and has lovely flavours! and colours.
Thanks Shery – it was very good with the corn flavor and addition of some peppers. It was so moist and a perfect side for the holidays 🙂