Jiffy Corn Casserole Recipe - On Sutton Place (2024)

FAQs

How do you spruce up Jiffy? ›

For best results, we recommend using all “JIFFY” mixes by the “Best If Used By” date.

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base. This is a Southern favorite that makes an excellent side dish, particularly during the holidays.

After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.

Stir in diced jalapeño peppers, grated cheese, chopped country ham, or crumbled bacon. Bacon makes everything better. If jalapeños have too much of a kick for you, use a chopped poblano pepper.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

Jiffy cornbread mix is not vegan because it contains lard, a clarified fat derived from the belly of a pig. Other brands may also contain honey, honey powder, and/or butter, egg or milk products so it is important to check the ingredients list before purchasing.

Shelf Life Determinants

An unopened package of Bisquick can last approximately one year from the manufactured date. Once opened, by transferring it to a sealed container, its usability may extend up to six months. Factors Affecting Shelf Life: Intact packaging.

If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

What did cornbread used to be called? ›

The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake. Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread.

One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn't store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.

Storage. This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.

Yes you can make this up to 2 days in advance before baking.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

Sugar: I prefer granulated sugar as it enhances the pure flavor of the cornmeal. You may substitute a little brown sugar for the granulated sugar for a touch of molasses flavor but it will dilute the corn flavor.

Stir in milk, oil, corn meal mix, flour and sugar until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional milk.

Add 1 tablespoon (15 ml) of sour cream.

Adding 1 tablespoon (15 ml) of sour cream to your batter is a great way to moisten your cornbread. You can also use light or fat free sour cream to get the same effect without the added fat content!