Creamy chicken skillet? Sign us up for that with a side of this. Barbecue ribs? Uhh, yeah, this corn casserole is an awesome choice. At the end of the day, this is a dish that is suitable for any occasion and goes with just about any main course out there. Baking times will vary depending on the size of baking dish you use.
Bake at 350 degrees uncovered for about 45 minutes. Pour the mixture into a greased 8×8 baking dish.
#JIFFY CORN CASSEROLE HOW TO#
Thank the heavens, ‘cause it is delicious this way. 1 cup of sour cream 1 stick of butter, melted (1/2 cup) How to make Jiffy Corn Casserole: Preheat oven to 350 F. It ends up being similar to a spoon bread, but the corn – particularly the creamed corn – keeps this a little on the thicker, denser side of things and makes it less likely to dry out. Oh man, we’re practically drooling just thinking about it.Įven though there’s cornbread mix in this, don’t expect it to cook or taste bready.
The finished product is piping hot with sweet bites of corn and yummy pockets of sour cream. You mix together your cornbread mix, butter, corn(s), egg and half of the cheddar cheese (all of which can happen in the same casserole dish you’ll end up baking it in), then you drop your sour cream down in dollops and swirl it all together. No one wants dry corn casserole, so the sour cream is crucial here, you’ll see. Along with the cornbread mix, we’ve got two cans of corn in there (one normal kernels, one cream-style), so it really is jam-packed with fresh flavors, then egg and plenty of cheddar cheese, plus, sour cream, which helps keep this from being dry.
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