Recipes

[Firemans Wife 2001]

does anyone have a good corn casserole recipe that uses the Jiffy corn muffin mix?

[tiny 2]

This thread has several.

http://community.qvc.com/forums/recipe/topic/417292/corn-casserole.aspx

[Sparkeys Girl]

This is the recipe I use. My family loves it and I do use the Jiffy Mix.

Servings: 8

INGREDIENTS:

1/2 cup butter, melted

2 eggs, beaten

1 (8.5 ounce) package dry corn bread mix

1 (15 ounce) can whole kernel corn, drained

1 (14.75 ounce) can creamed corn

1 cup sour cream

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking

dish.

2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the

same amount of cooking time.

[Gooday]

On 3/26/2015 Sparkeys Girl said:

This is the recipe I use. My family loves it and I do use the Jiffy Mix.

Servings: 8

INGREDIENTS:

1/2 cup butter, melted

2 eggs, beaten

1 (8.5 ounce) package dry corn bread mix

1 (15 ounce) can whole kernel corn, drained

1 (14.75 ounce) can creamed corn

1 cup sour cream

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking

dish.

2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

The ingredients can be doubled and baked in a 9x13 inch baking dish in almost the

same amount of cooking time.

I use the EXACT same recipe and it's delicious. The nice thing about this is that it tastes just as good the next day. It has a good "shelf" life. I have it with coffee in the morning sometimes.

[jackthebear]

Corn Casserole

Prep Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Yield: 6-8 servings

A favorite of ours not only during the holidays but year round, too!

• 1 (15 1/4 oz) can whole kernel corn, drained
• 1 (14 3/4 oz) can cream-style corn
• 1 (8 oz) package Jiffy corn muffin mix
• 1 cup sour cream
• 4 Tablespoons butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F. Grease a 9- by 9-inch baking pan or a 2 quart casserole dish.

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Note: You can bake for a shorter time in a 9x13, but the texture will be different than baking in the 9x9 or 2 quart casserole. The 9x13 will be thin slices where the 2 quart casserole produces more of a corn pudding. Either way is delicious.

Source: Paula Deen via The Food Network

<h4>I make this at Thanksgiving so good, and you can make ahead and reheat.</h4>

http://www.seededatthetable.com/2010/11/24/corn-casserole/

[jackthebear]

Are these all the same recipe?

[TallKris1025]

I make the same receipt as Gooday.. but substitute French Onion dip for the Sour cream. always a huge hit for holidays and pot lucks!

[Hooty]

I use Paula Deen's recipe and it is delicious and use Jiffy cornbread mix!

ETA: The one above is the one I use, and it's Paula Deen's recipe!

[Lost in Yonkers]

I make this all the time, but my recipe must be double because it takes two packages of corn bread and two cans of both styles of corn. I'm curious if you all drain your whole kernel corn? I think I did that the first time I made it and thought I must have done it wrong. Seemed dry. Now I don't drain the corn and just assumed that was the liquid needed for the corn bread mix. Any thoughts?

[Gooday]

I drain the corn and did it in a 9x13 glass pan. It's always nice and moist. I use one pkg of Jiffy.