Why would I post a recipe for the doctored Jiffy Corn Muffin Mix corn casserole that 1,001 other people have posted?
Because it’s SO AWESOME. And ridiculously easy. And because I love it so much.
Honestly, I read all the recipes online when I have come across them. And I read the (sometimes insane) comments, too. It’s so funny how unhinged and fake-upset people can be when they think a recipe is wrong. Or, they, for some unknown reason, feel compelled to tell the world that, “…that’s not the way I do it. I do x, y, z, and it’s much better.”
Well, no one cares except maybe your mother.
Either make the recipe or not. Or make it and doctor it up, like I do with so many recipes I download and try.
Wait.
What am I saying?
Of course it’s okay if you want to share your wisdom with the world; and I guess that’s why I started my own blog.
Just don’t be mean about it.
Anyway, I’m mainly writing this up today because I keep seeing Jiffy casserole recipes that call for eggs. I don’t think this needs eggs at all, but that’s just me. (Some folks add one or two large eggs. You can do that and it won’t suck. Try it with and without and then you decide.)
When I make it as written below, it comes out smooth and lovely, and it perfectly complements our Thanksgiving turkey dinner spread as well as baked chicken all year long. We even like to make it for Easter, so we can plop down a big ol’ serving spoonful next to the ham, green beans, and baked macaroni and cheese (that I have a recipe for, of course).
I literally ALWAYS have all the ingredients in the house: a box of Jiffy Corn Muffin Mix, a can of corn, a can of creamed corn, sour cream, and butter.
(And if I’m feeling daring, I’ll deseed and finely chop a jalapeno pepper or three to mix into it. I am not afraid of a little heat.)
Mix and bake in a prepared 8” x 8” Pyrex dish (or similar) at 350º F for 45 to 55 minutes, and then indulge in the corn goodness.
Jiffy® Corn Casserole
Servings: 6 to 8 / Prep: 5 minutes / Cook: 45 to 55 minutes
Ingredients:
- Cooking Spray or Butter
- 1 box Jiffy Corn Muffin Mix (8oz)
- 1 can Whole Kernel Corn (15oz or so)
- 1 can Creamed Corn (same)
- 1 cup Sour Cream
- ½ cup Butter, melted
Steps:
- Preheat the oven to 350º F (177º C).
- Prepare an 8”x8” baking dish (or similar) with cooking spray or butter.
- In a medium size mixing bowl, combine muffin mix, corn, creamed corn, sour cream, and melted butter. Mix well. (This is when you can add chopped jalapeno peppers, too, for some heat and color.)
- Transfer to the baking dish.
- Bake uncovered for 45 to 55 minutes until lightly browned and not too jiggly.
- Serve it right away!
This goes great with Thanksgiving dinner, baked chicken, or an Easter ham!
Or with almost anything, really. Very satisfying and oh so easy.
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