Jiffy Cornbread Casserole Recipe

Ingredients 1 box Jiffy Corn Muffin Mix ½ cup melted butter 1 can whole kernel corn, drained 1 can cream-style corn 1 cup sour cream 2 eggs 2 …

Rating: 5/5(4)
Category: Side Dish
Servings: 6
Total Time: 1 hr 10 mins
1. Preheat the oven to 375 F. Grease your 1,5-2 quart baking dish with oil or butter. In a bowl beat eggs. To the same bowl add sour cream and mix well until smooth. Set aside.
2. Pour melted butter into a large bowl. Add corn and cream-style corn, and mix well.
3. To the same bowl add egg mixture and half of the shredded cheese and stir to combine.
4. Stir in the muffin mix. Transfer to the baking dish and sprinkle with the remaining cheese.

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garlic powder, unsalted butter, salt, large egg, sour cream, corn muffin mix and 4 more. Jiffy Cornbread Casserole Cleverly Simple. diced onion, milk, corn, egg, water, cornbread mix, ground beef and 4 more. Jiffy

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Jiffy corn casserole is a version of corn pudding, which is a classic comfort food recipe. Corn pudding is made with whole kernel corn, …

Rating: 5/5(4)
Category: Casseroles
1. Preheat oven to 300 degrees F.
2. Drain can of whole corn (not creamed corn). Then, combine all ingredients in a large bowl and mix thoroughly.
3. Pour into a 2-quart casserole dish.
4. Bake for 1 hour 40 minutes.

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To reheat: Place the corn casserole on a large piece of foil, fold up, and seal. Bake at 375 degrees F for about 15 to 20 minutes. Don’t reheat …

Rating: 4.8/5(24)
Total Time: 55 mins
Category: Side Dish
1. Preheat oven to 350 degrees F.
2. Put the eggs in a large bowl and whip slightly with a fork.
3. Add melted butter, sour cream, and both cans of corn. Whisk together until well combined.
4. Add Jiffy Cornbread mix. Stir until it's completely mixed in to the corn mixture.

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In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined. Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined. Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown.

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Chill it in the fridge for 10 to 15 minutes and use it as an egg substitute. Cornbread casserole is a great make-ahead dish! Just combine all the ingredients, pour the mixture into a greased baking dish, and cover with plastic wrap. Refrigerate until ready to use, and bake whenever! It’s also super versatile.

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Crispy, buttery brown cornbread edges with a soft corn casserole middle, this literally is the BEST corn casserole and it makes the perfect side dish for any occasion. This is another recipe using a box of Jiffy cornbread mix, just like my Jiffy cornbread recipe .

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This is the original Jiffy Corn Casserole recipe, which first appeared in the 1960s as a recipe tear-off sheet in retail grocery stores. There are hundreds of versions of this recipe on the internet, but this is the real deal. It was later published on the first-ever Jiffy recipe box in 1976. Originally, the beloved side dish was called “Corn Bowl” and today, the brand calls it …

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Instructions. Preheat the oven to 350˚F. In a large casserole dish, add the melted butter, Jiffy mix, corn, creamed corn, egg, and half of the cheddar cheese (about 1 cup.) Mix until everything is combined. Dollop the sour cream evenly over the top, then use a knife to gently swirl it into the casserole.

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Step 4: Sprinkle with cheese and then cover with the cornbread batter. Step 5: Bake in a 400˚F preheated oven for 15 to 20 minutes or until the cornbread layer is fully cooked. Serve this delicious, hearty, and savory casserole with green beans or peas.

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1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or 1 pkg. “JIFFYCorn Muffin Mix 1/2 cup margarine or butter, melted 1 can (8-3/4 oz) whole kernel corn, drained 1 can (8-1/4 oz) cream style corn 1 cup sour cream 2 eggs

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Add the drained corn to the butter in the pan. Open the can of creamed corn and dump the whole thing into the pan. Add 1 cup sour cream. Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt). Add an 8 ounce box of Jiffy cornbread mix.

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Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Let cool for 10 minutes before serving.

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Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese. Bake in the preheated oven until casserole is firm, about 45 minutes.

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Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet. Step 5. Bake in the preheated oven until top starts to brown, about 15 minutes.

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1 can Whole kernel corn ; 1 can Creamed corn ; 8 ounces Sour cream ; 1 stick Butter Melted ; 1 box Jiffy corn muffin mix ; 2 Eggs Slightly beaten

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Easy Jiffy Cornbread Casserole Recipe Life Love and Sugar top www.lifeloveandsugar.com. 8.5 ounce package cornbread mix (I use Jiffy) 15 oz can whole corn kernels, drained 15 oz can creamed corn Instructions Preheat oven to 350°F (180°C). Spray a 9-inch square baking dish with nonstick spray.

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