All across the country, every year on the "big" holidays, especially Thanksgiving, you'll see this Jiffy corn casserole recipe on the table. It's made with Jiffy corn muffin mix! This tasty casserole is always popular at potlucks and family gatherings because it's easy to make and absolutely delicious.
The ingredients are basic and readily available, and you can stir up a batch in five minutes without breaking a sweat. It has simple ingredients: a can of whole-kernel corn, a can of cream-style corn, a stick of butter, some sour cream, some sugar, a little salt, and a box of Jiffy corn muffin mix.
It would be absolutely delicious with a pan of Grammy's Ham Balls- tasty meatballs made of ground ham and ground pork in a sweet and tangy glaze of ketchup, brown sugar, apple cider vinegar, and dry mustard.
I like to use a microwave-safe bowl to make this recipe. My favorite is Pampered Chef's Batter Bowl. Begin by melting a stick of butter in the microwave, and stir in the cream-style corn, sour cream, sugar, salt, and the corn muffin mix. Stir everything together until it's well blended, then add a drained can of whole-kernel corn. That's it!
Some recipes for this famous casserole call for adding an egg or two. I tried it both ways, with and without eggs, and I like the texture better without eggs, but it's certainly up to you!
If you want to add anything, stir it in before baking. You can add shredded cheese, some green chiles, garlic, or chopped green onions if you like. In my opinion, it's perfect as is. In the 1960s, the Jiffy company promoted its corn muffin mix by providing this casserole recipe on little tear-off sheets in grocery stores.
Back then, the Jiffy company called it "Corn Bowl." It was later renamed "Spoonbread," a fitting name because you dish it up with a spoon, preferably a big one, onto your plate.
After mixing everything, pour it into a greased baking dish and bake it at 350 degrees for about thirty or thirty-five minutes. The top should be golden brown, and the middle should be set but still soft and spoonable.
This favorite corn casserole is a traditional side dish for holiday dinners and potlucks. It's especially good at picnics where the main entree might be barbecue, chicken, or ham. It is just as good at room temperature as it is hot.
If you take Jiffy Corn Casserole to a potluck, you will probably come home with an empty baking dish that's been scraped clean. This wonderful dish is as popular today as when it was first introduced and has endured for at least three generations.
That familiar little box has quite a story! Jiffy mixes come from Chelsea Milling Company, a family-owned business in Chelsea, Michigan, with roots stretching back to 1901.
In 1930, Mabel White Holmes introduced a baking mix to make homemade biscuits easier. Her inspiration came from a friend of her son's whose single father struggled to make biscuits for lunch. She saw a problem and wanted to help. Now, that's my kind of story!
Jiffy Corn Muffin Mix came along in 1950. I love that something so simple can help us put an affordable, delicious dish on the table all these years later.
This favorite corn casserole is a must at potlucks! We love our comfort foods and traditional casseroles and side dishes at times like this! Here are some of our favorites!
Norma Jean's Chicken and Dressing Casserole -A delicious chicken and dressing casserole, meaty enough to be a main dish on its own. A family favorite for 40 years.
Runza Casserole - This quick, delicious, family-friendly casserole has all the flavors of a traditional Runza and is ready in a fraction of the time.
Turkey Tetrazzini - This is a classic pasta dish with spaghetti and turkey in a creamy sauce and topped with two kinds of cheese- a great way to use leftover turkey, but every bit as good using rotisserie chicken!
I hope you will try some!
A classic corn casserole, also known as spoonbread, it was developed by the Jiffy Foodservice company in the 1960s and is still as popular today.
Add shredded cheese, green onions, or green chiles as desired.
Not this version! I've tried it with and without eggs, and I prefer the softer, spoonable texture without them. Follow the casserole recipe rather than the muffin directions on the box.
Drain the whole-kernel corn, but add the entire can of cream-style corn, liquid and all.
Look for a golden top and a center that is set but still soft and spoonable. It should be moist, but there shouldn't be loose, wet batter in the middle. The depth of your baking dish can affect the baking time.
Absolutely! Stir shredded cheese, green chiles, or chopped green onions into the mixture before baking. I love the original version, but you can certainly dress it up!
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I have always loved Corn Casserole but never thought about making it because I always made the Baked Beans and Coleslaw for family get together.I believe that I will be making this recipe very soon. 😉
We all fall into patterns, don't we? It seems I'm always in charge of the carbs at Thanksgiving. I'm asked to bring the stuffing, potatoes, and rolls!! I think you'll like that old recipe- it's been around a very long time which should tell us something, huh? Happy New Year!!