Imagine the aroma of golden cornbread mingling with the savory scent of melted cheddar cheese wafting through your kitchen.
Picture the warm, comforting texture of a perfectly baked cornbread casserole, its top lightly crisp and its center delectably moist. This dish, brimming with hearty corn and creamy richness, matters to me because it embodies the essence of home-cooked comfort.
It’s a lifesaver during those busy weeknights when time is of the essence or a delightful addition to leisurely Sunday suppers with family and friends.
I remember a chaotic week when work deadlines piled up and dinner seemed like an afterthought. This Jiffy Cornbread Casserole was my go-to solution, quickly bringing the family together with its irresistible taste and simplicity.
Ready to experience this comforting classic for yourself? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with creamy texture and cheesy goodness.
- Uses pantry staples for a quick and easy side dish.
- Pleases guests with its comforting and hearty nature.
- Adapts easily with optional add-ins like jalapeños.
- Prepares ahead for stress-free entertaining and gatherings.
Ingredients
- 1 box Jiffy Corn Muffin Mix — classic choice for cornbread
- 1 can (15 ounces) whole kernel corn — drained for best texture
- 1 can (15 ounces) creamed corn — adds creaminess
- 1 cup sour cream — opt for full-fat for richness
- 1/2 cup unsalted butter — melted for easy mixing
- 2 large eggs — beaten for binding
- 1 cup shredded cheddar cheese — use sharp for extra flavor
Step-by-Step Method
Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. Confirm the oven rack is in the center position for even cooking.
This temperature allows the casserole to cook thoroughly without burning the top. While the oven heats, prepare your ingredients so they’re ready to mix together. Preheating is vital for achieving the perfect texture in your cornbread casserole.
Combine Dry Ingredients
In a mixing bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, and creamed corn. Confirm the whole kernel corn is well-drained to avoid excess moisture in the casserole.
Use a whisk to blend these ingredients until they’re evenly mixed, which will guarantee a consistent taste and texture throughout the dish.
Blend Wet Ingredients
Add the sour cream and melted butter to the bowl. Whisk these ingredients until well blended.
Make sure the butter is completely melted and the sour cream is at room temperature to facilitate smooth mixing. This step guarantees that the casserole remains moist and creamy after baking.
Incorporate the Eggs
Stir in the beaten eggs until they’re fully incorporated into the mixture. Beating the eggs beforehand helps in evenly distributing them throughout the batter, providing structure to the casserole.
This step is important for binding the ingredients and creating a cohesive dish.
Fold in the Cheese
Gently fold in the shredded cheddar cheese. Use a spoon or spatula for this step, and avoid overmixing.
Folding helps to distribute the cheese evenly without deflating the batter. The cheese will melt during baking, adding a rich flavor and creamy texture to the casserole.
Pour and Spread
Pour the mixture into a greased baking dish and spread it evenly. Use a spatula to confirm the batter fills the corners of the dish.
This step is key to achieving uniform cooking and a consistent final product. Greasing the baking dish prevents sticking and makes serving easier.
Bake Until Golden
Bake in the preheated oven for 45 minutes or until the top is golden brown. Insert a toothpick into the center; it should come out clean when done.
This confirms that the casserole is cooked through without being dry. Adjust baking time slightly if needed, depending on your oven.
Rest Before Serving
Allow the casserole to rest for 10 minutes before serving. This resting period helps the flavors to meld and allows the casserole to firm up slightly, making it easier to slice and serve.
Resting is a vital step for achieving the perfect texture and flavor balance in your dish.
Ingredient Swaps
– For a dairy-free version, substitute the sour cream with a plant-based sour cream and use a vegan butter alternative.
You can also replace the cheddar cheese with a dairy-free cheese option.
- To make it egg-free, use a flaxseed or chia seed egg substitute (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg).
- For a budget-friendly option, consider using frozen corn instead of canned whole kernel corn, ensuring it’s thawed and drained before use.
You Must Know
- Preheat Oven: Always preheat your oven to 350 degrees Fahrenheit before you start mixing your ingredients to guarantee even baking throughout the casserole.
- Use Room Temperature Ingredients: For a smoother blend and better texture, make certain all ingredients are at room temperature before mixing them together.
- Stir Gently: When folding in the shredded cheddar cheese, do so gently to maintain the fluffiness of the batter and guarantee even cheese distribution.
- Rest After Baking: Allow the casserole to rest for at least 10 minutes after baking. This helps it set and makes serving easier.
- Add a Twist: For added flavor, consider incorporating chopped jalapeños into the mix for a spicy kick, or prepare it a day ahead for convenience.
Serving Tips
- Pair with chili or barbecue for a hearty meal.
- Garnish with fresh chopped herbs for added color and flavor.
- Serve warm with a dollop of sour cream on top.
- Complement with a fresh green salad on the side.
- Enjoy with a drizzle of honey for a sweet twist.
Storage & Make-Ahead
Jiffy Cornbread Casserole can be stored in the refrigerator for up to 3 days.
It can also be made a day in advance and reheated before serving.
Additionally, the casserole freezes well for up to 2 months.
This makes it a convenient option for future meals.
Reheating
To gently reheat Jiffy Cornbread Casserole, use a microwave in short intervals.
Alternatively, use an oven at 300°F until warmed through.
You can also use a stovetop over low heat, covering to retain moisture.
Cornbread’s Southern Heritage
While many dishes come and go, cornbread holds a cherished spot in Southern cuisine, weaving its way into the heart of every meal.
I remember my grandmother’s kitchen, where the warm, buttery aroma of cornbread wrapped around us like a comforting hug.
Cornbread is more than food; it’s a tradition, a link to our roots.
Here’s what makes it special:
- History: Cornbread has origins with Native Americans, a staple long before European settlers arrived.
- Versatility: It pairs with everything from spicy chili to sweet honey butter.
- Simplicity: Just a few ingredients transform into a golden, crumbly delight.
- Community: It’s often shared at gatherings, a symbol of Southern hospitality.
Cornbread isn’t just food; it’s a story passed down through generations.
Final Thoughts
Why not give this Jiffy Cornbread Casserole a try at your next gathering and impress your guests with its cheesy, comforting goodness? Feel free to add your own twist, like a sprinkle of jalapeños for some extra kick!
Frequently Asked Questions
Can I Use a Different Brand of Corn Muffin Mix?
Absolutely, you can use a different corn muffin mix. I once swapped Jiffy for another brand and it worked just fine. The texture was a bit different but still delicious. Experimenting with flavors always brings delightful surprises!
Is It Possible to Make This Casserole Gluten-Free?
I remember experimenting with gluten-free baking, and yes, you can make this casserole gluten-free! Just swap the Jiffy mix with a gluten-free corn muffin mix. The texture might change, but the flavors remain delightful and inviting.
How Can I Reduce the Fat Content in the Recipe?
I’ve cut the fat by swapping sour cream with Greek yogurt and using half the butter. Once, I even tried applesauce instead of butter—it added a delightful sweetness. Give it a whirl; you won’t regret it!
What Is the Nutritional Information for One Serving?
I once wondered about the nutritional details myself. Imagine savoring one serving while knowing it has roughly 250 calories, 14g fat, 28g carbs, and 5g protein. It’s indulgent yet worth every delightful bite!
Can I Freeze Leftover Cornbread Casserole?
I’ve frozen leftover cornbread casserole before, and it works great! Just wrap it tightly in foil or a freezer bag. When you’re ready, thaw it in the fridge and reheat for a cozy, delicious side dish.
Jiffy Cornbread Casserole
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Baking dish
- 1 Oven
- 1 measuring cup
- 1 Spoon
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 can whole kernel corn 15 ounces, drained
- 1 can creamed corn 15 ounces
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs beaten
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the Jiffy Corn Muffin Mix, drained whole kernel corn, and creamed corn.
- Add the sour cream and melted butter to the bowl and whisk until well blended.
- Stir in the beaten eggs until fully incorporated.
- Fold in the shredded cheddar cheese gently.
- Pour the mixture into a greased baking dish and spread evenly.
- Bake in the preheated oven for 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to rest for 10 minutes before serving.
Notes
