Jiffy Corn Casserole Recipe - On Sutton Place (2024)

FAQs

How do you spruce up Jiffy? ›

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.

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. This is a Southern favorite that makes an excellent side dish, particularly during the holidays.

You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle.

To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter.

Stir in diced jalapeño peppers, grated cheese, chopped country ham, or crumbled bacon. Bacon makes everything better. If jalapeños have too much of a kick for you, use a chopped poblano pepper.

The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.

When making jiffy mix cornbread, what if I don't have milk? So, milk is mostly water, and for the sake of simplicity, whole milk is about 4% fat. So you can easily substitute water for milk.

Jiffy cornbread mix is not vegan because it contains lard, a clarified fat derived from the belly of a pig. Other brands may also contain honey, honey powder, and/or butter, egg or milk products so it is important to check the ingredients list before purchasing.

The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.

What did cornbread used to be called? ›

The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake. Because cornbread traveled well, some began calling it journey cake, which evolved into the name Johnny cake. But whatever it was called, it was all cornbread.

One key reason cornbread has always been a Southern staple is the predominance of corn among Southern crops. Wheat and rye didn't store well in the heat and humidity of the South. Although the South is known for its biscuits, they were a rarity in earlier centuries. Instead, cornbread was the daily bread of the South.

If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.

Storage. This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.

Yes you can make this up to 2 days in advance before baking.

Sugar: I prefer granulated sugar as it enhances the pure flavor of the cornmeal. You may substitute a little brown sugar for the granulated sugar for a touch of molasses flavor but it will dilute the corn flavor.

Add 1 tablespoon (15 ml) of sour cream.

Adding 1 tablespoon (15 ml) of sour cream to your batter is a great way to moisten your cornbread. You can also use light or fat free sour cream to get the same effect without the added fat content!

The batter will rise. Remove your cornbread from the oven as soon as the middle sets. If you stick your cornbread with a toothpick and it is a bit soft on the inside, that is okay!

Why Is Jiffy Mix So Crumbly? The recipe on the box doesn't give the batter as much moisture as I like in my cornbread, which is why it can sometimes turn out crumbly. Adding in the sour cream and vegetable oil makes a huge difference and makes the best moist cornbread.