5 Ingredient Jiffy Corn Casserole Recipe - Food.com (2024)

FAQs

Can I substitute frozen corn for canned corn in corn casserole? ›

You can substitute 1 ½ cups defrosted frozen corn for the canned corn. You can double the recipe, just bake in a 9″x13″ baking pan.

I've been on a kick lately of substituting Greek yogurt for sour cream. One of my favorite sides, that I usually only make for holidays, is corn casserole. It's not what you'd call light, but it's OMG so good. The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.

Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.

“For the other months, frozen or canned are great options, but check for added ingredients. Canned corn can be high in sodium, and frozen corn packed in sauces may have extra fat and sodium.” If cost is important, though, frozen corn may be the route to go, Vadiveloo says.

Frozen corn has more calories, carbs, carotenoids, and vitamin A than cob and canned corn. Frozen corn has less sodium than canned corn but still has more than corn on the cob.

Cream Cheese, Mascarpone, and Cottage Cheese

Fresh, spreadable cheeses like cream cheese and mascarpone generally work well as 1:1 substitutes for sour cream in baking. Be sure to let them warm up to room temperature before using, and thin them out slightly by stirring in milk or lemon juice to get a similar texture.

Mayo is a great sour cream substitute. It can be used as a 1:1 replacement in both baking and dips. You'll lose some of that tang that sour cream offers, but it still does a great job at adding moisture to baked goods. Plus, it's relatively the same texture as sour cream, which makes it a great sub in dips and sauce.

12. Regular Milk. Although not an ideal substitute due to the lack of flavor and thick texture, you can use regular milk as a substitute for sour cream when in a pinch. Regular milk, as a replacement, is best in baked goods such as cakes, cookies, and bread.

If you want to make your Jiffy cornbread moist and fluffy, try adding in eggs, milk, sour cream, vegetable oil, and honey. Those add-ins are the perfect way to enhance your Jiffy mix! I love thick cornbread, so I used two boxes of the corn muffin mix.

You can substitute water for milk on a one to one basis in your recipe. It won't be quite as rich, but it will be cornbread. There are plenty of recipes for hot water cornbread. The batter is made with cornmeal, salt, sugar, and boiling water.

Can you use outdated Jiffy mix? ›

For best results, we recommend using all “JIFFY” mixes by the “Best If Used By” date.

Corn casserole should have a moist texture, but if you've completed the second round of baking and the center is still jiggly, bake for additional time until the center is just set. Why is my scalloped corn casserole mushy? Corn casserole should have a pudding-like texture in the center, but not be overly mushy.

After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.

To make Jiffy cornbread mix moister:

Add 1/3 cup sour cream, or. Replace 1/3 cup milk with 1/2 cup buttermilk. You can also add one 8-ounce can of strained cream corn. This also makes it extra corny, too.

You can substitute frozen corn for the fresh corn on the cob if you like. Don't cook it, just thaw and drain well before using in the salad so it's crisp-tender. The secret to getting the best corn is to use it as soon as you can after it's picked.

You can technically use either frozen or canned corn to make homemade creamed corn. But know that this dish will taste better with frozen corn than with canned corn.

On average, one ear yields about ¾ cup kernels. One 10-ounce package frozen corn yields about 2½ cups. If you do use fresh whole ear corn, don't throw out the cobs.

For those of you who freeze your corn kernels and need to free up space in your freezer, you may safely and confidently thaw and preserve your corn kernels in jars using a pressure canner. You may also use your frozen corn kernels in any canning recipe!