Making Easy Corn Casserole

One of our favorite side dishes for Thanksgiving is this corn casserole recipe. Jiffy cornbread mix, creamed corn, and of course, loads of butter, make preparation extremely quick.

Serve this recipe(Corn Casserole) as a side dish on any occasion, whether it be a celebration or simply a regular day.

The ideal side dish for the holidays

If you’ve never tried cream casserole, you must. Every Easter, Thanksgiving, and Christmas dinner feature it for a good reason.

• only only a few simple components
• All it takes is one bowl and five minutes to prepare!
• It may be prepared in advance, making it ideal for potlucks!
• combines well with crowd-feeding.
• This is a terrific recipe to which you can add your preferred toppings, such as cheese or jalapenos.

Corn pudding vs. Corn Casserole

This dish’s texture is more akin to cornbread than corn pudding, which is comparable to this recipe for a casserole but has a more custard-like consistency.

The components of a corn casserole

This simple recipe for casserole has been around for a very long time. Although the ingredients in jiffy casserole can change, this dish is still one of our favorites.

Cornbread Muffin Mix: Jiffy corn muffin mix is the ideal foundation for a light and fluffy casserole. For this recipe, an 8.5oz package is required. (This recipe is quick and simple because it uses both flour and cornmeal.)

Butter and sour cream: Butter enhances the flavor of everything, and sour cream adds richness. Before adding, make sure the butter is melted.

Corn: Whole kernel corn gives texture, while cream-style corn adds sweetness. Fresh, frozen, or canned corn kernels can be used.

Eggs – Including eggs make everything more cohesive.

Nothing Jiffy Mix? No issue. Your own homemade jiffy mix can be manufactured.

Variations

This Jiffy casserole recipe can be altered in a variety of ways. Consider adding any of the following:

Onions (or green onions)
cheese with jalapenos, cheddar, or another type
Garlic-fresh bacon

Making Corn Casserole (overview)

The simplest dish you’ll make is probably a corn casserole.

1. The ingredients are mixed in a medium bowl (per the recipe below).
2. Incorporate into a baking dish.
3. 45 to 55 minutes, or until golden brown, should be baked (it bakes perfectly in the toaster oven too).

As soon as it comes out of the oven, I like to sprinkle some parsley on top for color and a little butter for flavor.

How to CrockPot Cook? (or Slow Cooker)

If your oven is already full, this dish can be easily converted for the Crock-Pot, just like Slow Cooker Mashed Potatoes and Crock Pot Stuffing.

Generally speaking, 2-3 hours on high should be plenty for cooking. Simply unplug the slow cooker or put it on warm when it has finished cooking.

To Move Forward

This casserole may be prepared ahead of time and warmed shortly before serving, making it the ideal side dish.

Bake as indicated and let cool entirely to prepare ahead. Up to two days, cover with plastic wrap and store in the fridge.

Before serving, reheat the casserole by letting it stand at room temperature for 30 to 60 minutes. Bake for 15 to 20 minutes, or until heated through, at 350°F.

Bake the casserole as directed and let it cool completely before freezing. For up to three months, freeze in a tight package. Before serving, thaw in the refrigerator overnight and reheat in the oven.

Keep leftovers in the refrigerator in an airtight container.

1. Set the oven to 350°F. A 2 qt casserole dish should be greased and saved.
2. Spread into the casserole dish after combining all the ingredients.
3. Bake for 45 to 55 minutes, or until golden.

Notes

• 2 tablespoons of minced green onion, onion, or jalapeno are optional additions.
• Bacon bits or bacon in pieces
• A serving of sharp cheddar cheese
• Bake as indicated and let cool entirely to prepare ahead. Up to two days, cover with plastic wrap and store in the fridge.
• Before serving, reheat the casserole by letting it stand at room temperature for 30 to 60 minutes. Bake for 15 to 20 minutes, or until heated through, at 350°F.
• Bake the casserole as directed and let it cool completely before freezing. For up to three months, freeze in a tight package. Before serving, thaw in the refrigerator overnight and reheat in the oven.
• Keep leftovers in the refrigerator in an airtight container.

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