I find that the combination of muffin mix, two cans of corn, sour cream, butter, and eggs require a *lot* of mixing to become one creamy, homogeneous mixture so I prefer to do this in a separate bowl, just to avoid any overflow or spatters of batter on the counter. The recipe calls for mixing all of the ingredients together in a casserole dish and then baking it in the same pan. Additionally, Jiffy’s version is a one-bowl recipe, which results in fewer dirty dishes on Thanksgiving (certainly something no home cook will complain about). After all, it’s how Jiffy intended their recipe to be made. Grandma and I have always made corn casserole with unsalted butter, but this Thanksgiving may be margarine’s turn. But it makes sense! Margarine was popular during the Great Depression because it was less expensive to produce, and it was used even more widely during the second half of the 20th century, which was when this recipe was developed. I was surprised to see that the original recipe by Jiffy called for margarine, rather than butter. I’ve made her version over the years and while it’s nearly identical to the original, there are a couple of notable differences. Let the casserole cool for about 5 minutes before serving. Bake for an additional 10-15 until the top is golden. Place the mixture into the casserole dish and bake at 350F uncovered for 45 minutes. But for me, I’d pass up everything else for this recipe. In a large mixing bowl, add all of the ingredients except for the cheese. For some families, Thanksgiving isn’t complete without cranberry sauce, sweet potatoes covered in marshmallows, and of course the turkey. For as long as I can remember, my grandmother made this Corn Casserole recipe for Thanksgiving. Originally, the beloved side dish was called “Corn Bowl” and today, the brand calls it “Spoon Bread Casserole.” However, it’s best known by its nickname: Corn Casserole. It was later published on the first-ever Jiffy recipe box in 1976.
There are hundreds of versions of this recipe on the internet, but this is the real deal.
Bake for 45 minutes, or until golden brown. Pour into a greased 9 by 13-inch casserole dish. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. * 1 (8-ounce) package corn muffin mix (recommended: Jiffy) * 1 (15 1/4-ounce) can whole kernel corn, drained Try it out on your bunch and see if they appreciate as much as Gena. Buttery, cheesy, with a hint of sweet from the corn. This dish screams COMFORT! Smooth and creamy, yet firm. This Jiffy Corn Pudding recipe combines the best of Jiffy Cornbread and Creamed Corn into one delicious corn casserole. Well, I was both flattered and thrilled because it really doesn't cost much and it is simple to put together so sounded like she was letting me off easy! I want you to make me the corn casserole that you made for us a while back. My soon to be 18-year-old neighbor Gena, called me last week to say, "Sherri, I know what you can get me for my birthday. And I also know they come up with some pretty strange requests, but this request caught me off-guard. Combine both kinds of corn with sugar, salt, butter, and sour cream. Now, I know teenagers can be a little crazy at times I've raised three of them. See the recipe card below for the specific recipe instructions. And the teenager mentioned in this post has gone on to be a successful echocardiographer.
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