corn casserole jiffy with sour cream and cheese

Corn casserole jiffy with sour cream and cheese how to#

This classic side dish will become a weeknight dinner favorite, or just a weeknight meal if I keep eating it! There is a lot of variety with cornbread casserole recipes, it’s one of those casserole dishes you can make your own easily without worrying about messing it up, I give you a lot of options below, but even if you made it with no cheese or anything extra, it is still a great side dish. Prepare and Mix: Add all of the ingredients into a bowl and mix well. I don’t know how some people only have corn casserole at a holiday meal, this stuff needs to be on the table every day (my whole family agrees)! This is a thick, creamy, cheesy, and irresistible (dare I say addictive) corn side dish, and I could easily make a whole meal out of it myself. There is a perfect flavor when you use Jiffy brand muffin mix.

**The key to great results is to keep the frozen cornbread covered as much as possible to avoid drying out when re-heated.I have heard this cornbread casserole recipe called corn pudding but I never really understood it, some people also call it Jiffy Cornbread Casserole, which I 100% understand because I always use Jiffy Corn Muffin Mix in my recipe. OR thaw covered in the microwave, then reheat uncovered on a microwave safe plate or tray until heated thru. Preheat oven to 350 degrees, and lightly grease a 8x8 or 7x11 inch baking dish. To reheat, place unwrapped cornbread in a pan, cover with foil and place in 350☏ oven until heated thru.OR wrap tightly in plastic wrap, then again in foil, sealing the ends and seams with freezer tape. Remove as much air as possible, seal, label and freeze for up to 2 to 3 months. This easy dish is a perfect holiday side, great with ham or turkey. Wrap the cornbread tightly in plastic wrap, then place in a freezer storage bag. 234 Comments 4.96 from 164 votes Jump to Recipe This post may contain affiliate links.Bake the cornbread fully and allow it to cool completely.Leftover cornbread can be stored, tightly wrapped in plastic, in the refrigerator for up to 1 week.

Corn casserole jiffy with sour cream and cheese how to#

HOW TO STORE CREAM CHEESE JIFFY CORNBREAD + HOW TO FREEZE CORNBREAD Watch the baking time – set a timer and start checking the cornbread at the earliest time to keep from over-baking.Let the batter rest for 5 minutes before putting the pan in the oven. Ingredients Yield: 8 to 10 servings 6 tablespoons unsalted butter 2 pounds frozen or fresh corn kernels (about 6½ cups) 4 scallions, thinly sliced crosswise (optional) 1 fresh rosemary sprig. Don’t over mix the batter until it’s smooth. Avoid over-mixing – the batter should still have some lumps when it’s ready for the oven.Add a can of creamed corn to add moisture and sweetness to the batter.Stir in grated cheese when mixing the wet ingredients.Add extra fat and moisture to the batter by stirring in cream cheese or sour cream with the wet ingredients.There are several ways to keep cornbread from turning out dry and crumbling, from adding additional ingredients to adjusting the consistency and baking time. INGREDIENTS TO MAKE CREAM CHEESE JIFFY CORNBREAD 5 minutes before finishing, sprinkle the shredded cheese over the top and remove when it starts to bubble. Mix together the cream cheese mixture, crumbled. Cook for 45-50 minutes or until lightly browned. Cook cream cheese, heavy whipping cream, salted butter, sugar, and sour cream on low heat, until fully melted. We may receive a commission for purchases made through these links, which helps to keep this content free. Add all the ingredients (not the cheese) to a large mixing bowl and mix to combine. This site may contain affiliate links to products.