Jiffy Corn Casserole Recipe - On Sutton Place (2024)

FAQs

What is the recipe for Paula Deen's corn casserole? ›

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.

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.

Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

My corn pudding casserole is mushy; what did I do wrong? If the corn pudding is mushy, it's likely because there was too much liquid! Make sure you drain the whole kernel corn before adding it to the mixture. If you're using frozen corn, allow it to thaw before using it to reduce the moisture.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

Is it ok to use “JIFFY” mixes that are beyond the “Best If Used by” date? For best results, we recommend using all “JIFFY” mixes by the “Best If Used By” date. Beyond this date, dependent upon local weather and storage conditions, the quality of the end product may be affected.

Sour cream or plain yogurt: Another option is to use sour cream or plain yogurt as a substitute for milk in Jiffy cornbread. These dairy products will add moisture and richness to your cornbread [3].

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.

What can I use in place of sour cream in casserole? ›

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.

Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.

Then, as the heat from the pot cooks the food, the heat passes into the air, creating steam. That steam is hot, and that heat goes out of your kitchen exhaust as waste. But when you put a lid on, the heat stays in the pot. It helps cook your food faster.

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.

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. Add ins are limitless! You can add shredded cheese, a can of green chiles or jalapenos to taste.

Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.