It is a delicious and unique side dish for dinner that is easy to make.<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\nQuick and Simple Jiffy Corn Casserole<\/h2>\n\n\n\n It was time to use up another box from my secret stash of Jiffy Corn muffin mix that my parents brought me from the United States when they came home to Alberta from Phoenix ( and they need to head back; I am almost out!). <\/p>\n\n\n\n
I have wanted to make the famous Jiffy corn casserole forever and finally got around to it when I whipped up some stew. <\/p>\n\n\n\n
This is basically the Jiffy Spoonbread casserole recipe on their website, which has a different method of baking and putting it together. And some sugar!<\/p>\n\n\n\n\n\n
Sweet or Savoury<\/h2>\n\n\n\n This corn casserole can be made in two different ways, making it super versatile:<\/p>\n\n\n\n
\nSweet: <\/strong>For a sweet version of this casserole, use 1\/4 cup of white sugar.<\/li>\n\n\n\nSavoury: <\/strong>For a savoury version, just add a 1-2 tsp of sugar and a pinch of salt.<\/li>\n<\/ul>\n\n<\/div>Whichever method you choose, you still need a teaspoon or two of sugar, as that’s what makes this the BEST corn casserole around! <\/p>\n\n\n\n
The Jiffy mix is not a sweet mix, so bear that in mind when adding some sugar. I found that a quarter cup was perfect for my sweet tooth.<\/p>\n\n\n\nHow to Make Jiffy Corn Casserole<\/h2>\n\n\n\n This is the easiest casserole you’ll ever make!<\/p>\n\n\n\n
\nCombine<\/strong> all of the ingredients except the mix until completely mixed together.<\/li>\n\n\n\nSpoon<\/strong> into a greased 2-quart casserole dish.<\/li>\n\n\n\nBake<\/strong> until done.<\/li>\n<\/ol>\n\n\n\nCorn Casserole Tips and Tricks<\/h2>\n\n\n\n\nEven if you make a savory version, <\/strong>add 1-2 tsp of sugar. This is a secret that a lot of chefs use: sugar, just like salt, enhances the flavors of a recipe! Just a pinch makes all the difference! It won’t be a sweet casserole, but it will bring out the best in the casserole.<\/li>\n\n\n\nMake sure to bake this in a lidded 2-quart casserole dish. Most recipes recommend an 8×8 pan, but this won’t fit. It puffs up while baking, and you need a 2-quart dish for sure.<\/li>\n\n\n\n Keep the lid on the casserole dish for the first 20 minutes, then remove and continue to bake. This ensures that the top doesn’t get too brown while baking and really keeps this casserole moist instead of drying out.<\/li>\n\n\n\n This isn’t a sliceable cornbread, so it should be a little jiggly in the center when done. It has to reach 165\u00b0F so that the eggs are safely cooked, but you don’t want it to dry out by overcooking it! <\/li>\n\n\n\n It should be tender, crumbed, and moist in the center, with wonderful browned crispy edges!<\/li>\n<\/ol>\n\n\n\nIf you love corn and cornbread, you are going to have to try this! Now, I bought myself a big bag of cornmeal to play around with since I am running out of Jiffy mix. <\/p>\n\n\n\n
This casserole is the perfect side dish for my herb and garlic-stuffed eye of round roast<\/a>, my Dutch oven pot roast<\/a>, or even a buttery roast chicken<\/a>.<\/p>\n\n\n\nHappy cooking!<\/p>\n\n\n\n
Love,<\/p>\n\n\n\n
Karlynn<\/p>\n\n\n
<\/div>
<\/div>\n
\n\t
![\"\"](\"https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2020\/09\/jiffycorncasserole-1200x800.jpg\")
<\/figure>\n\n\n\n![\"box](\"https:\/\/www.thekitchenmagpie.com\/wp-content\/uploads\/images\/2020\/09\/boxofjiffycornmix.jpg\")
<\/figure>\n\n\n