6 Ingredient Jiffy Corn Casserole Recipe {Quick, Easy, Creamy} - Key To My Lime (2024)

FAQs

6 Ingredient Jiffy Corn Casserole Recipe {Quick, Easy, Creamy} - Key To My Lime? ›

1 box jiffy cornbread mix. 1 egg 1/3 cup heavy cream (replaces the milk called for on the box) 1/4 cup honey 1/4 cup marshmallow fluff Whisk together as box requires. Bake @ 400 degrees for 18-20 mins.

1 box jiffy cornbread mix. 1 egg 1/3 cup heavy cream (replaces the milk called for on the box) 1/4 cup honey 1/4 cup marshmallow fluff Whisk together as box requires. Bake @ 400 degrees for 18-20 mins.

Just replace the same amount of sour cream called for in the recipe with full-fat plain Greek yogurt. Mayonnaise - Surprisingly, mayonnaise makes a good substitute for sour cream, especially in stews and casseroles. It adds richness, creaminess and tanginess.

A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved. The lack of a jiggle is a sign that the center is set, but the casserole will still be moist on the inside, per Taste of Home.

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 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.

You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe. This substitute is especially useful in cooking, but it may alter the texture of baked goods and will not whip as well as heavy cream.

Buttermilk. Buttermilk is creamy and acidic like sour cream, so it's great for dressings and dips. Use 3/4 cup buttermilk for every 1 cup of sour cream called for in a recipe.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

Why is my corn casserole mushy? ›

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.

Why is my corn casserole runny? If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels.

What goes well with it? Creamed corn casserole is a wonderful addition to holiday dinners alongside a roasted turkey or classic roasted chicken. Other classic sides that complement this casserole are my recipe for green bean casserole and mashed sweet potatoes recipe.

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.

Canned corn is generally less sweet than really good sweet corn. If you are using unsalted butter add 1 teaspoon of salt. You can substitute plain yogurt for the sour cream. You can substitute 1 ½ cups defrosted frozen corn for the canned corn.

Among them was a version of Indian bread made of cornmeal, salt and water called pone or corn pone. The name came from the Algonquin word apan, meaning "baked." The Narragansett word for cornbread, nokechick, became no-cake and then hoe-cake.

You can substitute heavy cream for 1/2 cup milk plus 1/2 cup sour cream, combined. You can also substitute the cream for milk. Use 3/4 cup plus 2 Tablespoons of milk plus 2 Tablespoons melted butter to the batter. The cornbread will have a close texture.

Of course, heavy cream is still in the dairy family, so the cake or other baked good should have the same desired texture. Replace the milk with the diluted heavy cream in a one-to-one substitution.

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.

You can substitute heavy cream for milk by diluting it with a little water. Use half a cup heavy cream and half a cup water for every cup of whole milk. 1 cup whole milk: combine ½ cup heavy cream and ½ cup water.