It makes it easier to tell when the butter is browning and helps from burning the butter.

I recommend using a lighter colored saucepan when browning butter. Cook for about 5-7 minutes swirling the pan occasionally. Simply heat the butter in a small saucepan over medium heat. Browning the butter is easy and adds a hint of nuttiness to this easy corn pudding. Instead of jiffy mix I used a mix of cornmeal and flour.įor extra flavor I decided to brown the butter instead of just melting it. To replicate creamy canned corn I added in melted butter and heavy cream. I wanted to make this recipe without using canned creamed corn or pre-made jiffy mix. This Corn Pudding Recipe is the perfect side dish to serve for Thanksgiving or any time of the year. Here are more Thanksgiving side dishes to enjoy!.Allow casserole to thaw overnight in the refrigerator before reheating in the oven for about 20 minutes at 350 degrees F. They typically come with covers as well to help prevent freezer burn. If you want to freeze the dish, be sure to use a disposable aluminum pan which makes reheating super easy. Next, cover it tightly with plastic wrap, and foil and put it in the fridge or freezer immediately.First, make sure your corn casserole is completely cooled before refrigerating or freezing.I do not recommend substituting the creamed corn in this recipe. This will equal 1 1/2 cups of fresh corn. If you would like to use fresh corn kernels instead of canned corn kernels, you will need about two small ears of corn steamed, cooled, and carefully removed from the ear. Allow any leftovers to cool before storing in the refrigerator. Serve corn casserole while warm and creamy.A toothpick inserted into the center will come out clean once done. The edges of the casserole will be golden brown, and the top will be firm. Bake on the center oven rack for 45-50 minutes.Pour mixture into the greased baking dish. In a large bowl, combine all the ingredients including the cheese (if you are adding it.) Mix to combine.Grease an 8 x 8 baking dish with nonstick spray. Wooden spoon – A good, old-fashioned mixing tool that gets the batter combined effortlessly.Large mixing bowl – To mix this one bowl recipe.Measuring cups and spoons – To measure your ingredients.Oven – Adjusted to the center rack position.

**If you plan on freezing this bake it directly in a disposable aluminum pan.

8″ x 8″ Baking Dish – To bake the casserole in.

Cheese – Love cheese? Add up to 1 cup shredded cheese blend or cheddar for more flavor.

Spices – Garlic powder, onion powder, and black pepper add some savory flavor.

Whole Kernel corn – This adds texture and flavor, but make sure your corn is drained.

Creamed corn – One can of undrained cream corn will ad moisture, flavor, and texture.

Working with it at room temperature is best.

Sour cream – This will add a lovely moisture to the casserole.

Eggs – You will need 2 large eggs for this recipe at room temperature.

Butter – You will need one stick which is equal to 8 tablespoons or half a cup.

This mix is the perfect base for our corn casserole.

Jiffy Corn Bread Mix – A pantry staple that is typically super cheap.

Serve it alongside your favorite holiday side dishes or as an entrée. The ingredients are simple so you can whip it up in no time, but gourmet enough that people will think you’ve been slaving away all day in the kitchen. If you’re like me, and love to plan family meals, this Corn Casserole made with Jiffy Corn Bread Mix is perfect! It’s hearty enough for the winter season yet light enough not to feel too heavy. The holiday season will be here before we know it. It takes less than an hour to make from start to finish! This recipe is super easy too! You’ll only need basic ingredients like: canned corn (drained), creamed corn, butter (melted), sour cream, eggs, and spices. It has a buttery crisp crust on top similar to cornbread, and a moist creaminess in the middle. You’re going to love this corn casserole, because it’s the perfect balance of savory and sweet.

Cream corn casserole without jiffy mix