Faithful readers of Rhubarb and Honey know that The Chef and I prepare the majority of our meals from scratch and that processed foods such as boxed cake mixes, etc, rarely make an appearance in our pantry. But for a long-time family favorite, the “JIFFY” corn casserole—made with a box of JIFFY corn muffin mix—I happily make an exception.
I’m pretty sure everyone is familiar with JIFFY mixes. The tiny blue boxes of various baking mixes, made by the Chelsea Milling Company in Chelsea, Michigan, can be found in every major grocery store. I’ve never made this recipe with anything but JIFFY corn muffin mix so that’s what I recommend you use too.
I’m not sure how the JIFFY corn casserole made its way into our family recipe repetoire, but I’m so glad it did. It’s light, fluffy, and filled with corn flavor. If you’ve never had corn casserole and you have even the smallest amount of love for corn or cornbread, you really should make this recipe. Fair warning: it’s addictive!
JIFFY Corn Casserole
- 1 package “JIFFY” Corn Muffin Mix
- 1/2 cup (1 stick) butter, melted
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) cream style corn
- 1 cup sour cream
- 2 eggs
- 1 teaspoon Kosher salt
1. Preheat oven to 350°. Lightly grease an 8 x 8 inch casserole dish.
2. Combine all ingredients in a medium-sized mixing bowl, blending together thoroughly.
3. Pour mixture into greased dish and bake 45 to 50 minutes until set. Let stand 5 minutes before serving.
Notes: I typically double this recipe for our family gatherings; in this instance, use a 9 x 13 inch casserole dish and increase the baking time to 50 to 60 minutes.