Corn casserole without jiffy free#

Crackers make this casserole moist and extra savory.

Crackers: Soda crackers are used for the crunchiness they bring.

Basil: I like to use fresh herbs for my recipes because they deliver a ton of flavors, but in a pinch, you can use any dried seasoning.

You can use shred your own block of cheese or use the pre-shredded type.

Cheese: Shredded cheddar cheese is used for its extra cheesy goodness.

I love this recipe because it is so versatile!

Corn: You can use your choice of corn here: either fresh, frozen, or canned.

Seasoning: You will need the classic salt and black pepper seasoning for this side dish.

Either a yellow or white onion is fine for this corn casserole.

Onion: If you want to get ahead on things, then go ahead and peel and chop the onion so it will be ready for the recipe.

Corn casserole without jiffy free#

If you don’t have sugar, then feel free to try this recipe with any kind of sweetener. Sugar: Granulated white sugar adds a bit of sweetness to this recipe that is irreplaceable and perfect with savory flavors.Butter: Either salted or unsalted is fine, but do not skip out on the butter! This buttery goodness would not be complete without the butter.Feel free to test this casserole with unsweetened dairy-free milk. Milk: Dairy milk is used instead of cream cheese or sour cream to make this cheesy corn casserole as creamy as it can be.Eggs: Use your favorite store-bought or farm-fresh eggs for this corn pudding to make sure it all stays together!.It will have a stronger taste to it, but it will give you the same texture along with some extra protein.By subscribing, I consent to receiving emails. If you don’t have any sour cream, you can use plain Greek yogurt as a replacement. It’s a bear to clean! Sour Cream Replacement The bits of casserole left on the dish burn and stick to the pan. Bake at 375 degrees F for about 15 to 20 minutes.ĭon’t reheat the casserole in the baking dish. To reheat: Place the corn casserole on a large piece of foil, fold up, and seal. Using the microwave just doesn’t work as well. If, by some chance, you have any corn casserole leftover, it’s best to reheat it in the oven. Since that is such a personal taste, I usually leave the honey on the table and let people do that individually. Just as with regular cornbread, some people like to drizzle a little honey on top.

It’s delicious with chili or any kind of hearty soup. If baked in a square (8 x 8) or oblong (9 x 13) pan, the casserole can be cut into squares and served like cornbread. It’s imperative to use the correct-sized pan so that it doesn’t burn or stay mushy in the middle. When I need a double recipe, like on Thanksgiving, it works best to use a 9 x 13 oblong pan. Using a flatter vessel helps the casserole bake more evenly. When I make a single recipe, I use my favorite pie plate. Talk about making the day easier…this is really the perfect side dish to any dinner, and it tastes amazing.Īfter finally perfecting this recipe over many years, here are some tips and tricks that made the process a lot easier. Somewhere along the line, my husband’s aunt got tired of the corn pudding drama every year, and started making the version featured below. Some years we never did get the middle done! It was always a challenge getting it done in the middle without burning it along the edges.

I first started going to Thanksgiving dinners at the Drakes, they served a dish called Corn Pudding. While I firmly believe this is a dish that can be enjoyed anytime, my love for this casserole did start at Thanksgiving. This corn casserole feeds a crowd easily – so make it whenever you are trying to plan a large dinner, or you need something to take to a cookout or potluck. However, I am making the case for enjoying this wonderful recipe any time of the year. This recipe is usually served at Thanksgiving, along with some kind of stuffing, and green bean casserole. It’s a classic family recipe that is perfect any time of year. This Jiffy corn casserole is part cornbread and part corn side dish.