This is one of the first recipes I taught my son, Kyle, to make when he was a teenager. It’s so delicious it’s also great to serve to company. It’s like I always say: the best way to take corn from summer into fall is through a corn casserole! As soon as the weather goes from summer highs to cooler fall temperatures, this casserole makes an appearance in our regular dinner rotation. Just a couple of minutes of prep and you have a family favorite side dish that goes with just about anything! Or if you’re a traditionalist, this 4-ingredient Easy Green Bean Casserole always gets rave reviews, as does this Easy Broccoli Casserole.įor the fruit, Cranberry Jell-O Salad is packed with cranberries and apples, and it’s gorgeous to boot.My sweet corn casserole recipe is a southern classic that brings a cozy addition to holiday dinners! I love how quick and easy this casserole is to put together. They’re made on the stovetop, saving precious room in the oven for the rest of the meal. It happens to be vegetarian and even vegan if you have guests with special diets.įor the veggies, these Italian Green Beans add a gorgeous pop of color to the table. Mashed Potato Casserole is another potato dish that everyone loves.Īt Thanksgiving time, this Sourdough Stuffing is irresistible-it’s soft on the bottom and crunchy on top. In addition to the Creamed Corn Casserole, Sweet Potato Casserole is a must-have on my table. But many side dishes only get made a few times per year, so they’re extra special when a holiday rolls around.įor a starter, Cream of Corn Soup is velvety and rich, without being too filling. In my opinion, side dishes are the best part of a holiday! Maybe the pie, too. Freeze for 1–2 months.ĭefrost in the refrigerator overnight, and then heat in the microwave or oven until warmed through. To do so, wrap slices in plastic wrap, and place in a resealable freezer bag. Then, bake in a 350☏ oven for 18–22 minutes, or until warm throughout.Īfter baking: You can also freeze slices of the casserole after baking. Freeze for up to 1 month.ĭefrost the casserole in the refrigerator for 24 hours. Cover the casserole dish with a layer of plastic wrap, followed by a layer of foil.
#Corn casserole with jiffy without sour cream mac
It’s like eating mac & cheese but with corn instead of pasta! Ingredientsīefore baking: To freeze corn casserole before baking, prepare and bake the casserole as directed. Jiffy mix was invented in 1887, and while the origins of baking it into a corn casserole are unknown, it’s fair to say that the dish has been around for generations.Ī number of variations exist, including this Cheesy Corn Casserole, made with cream cheese and Swiss. You can read more about the interesting history of corn in America here. Native Americans likely introduced corn to English settlers, who put their own spin on corn pone by adding milk, eggs, and butter. It’s believed that the dish originated with Native Americans, who cooked corn and water together to create corn pone. Super simple! Origin of corn casseroleĬorn casserole is also known as corn pudding, particularly in the South. The best part is, you put everything in a bowl, stir, and then bake it. Along with two varieties of canned corn, eggs, sour cream, and butter, it transforms into a cross between cornbread and a corn soufflé. The recipe’s key ingredient is a box of Jiffy corn mix. I love how easy it is to make, which is especially important when you have other things to cook (ahem, really delicious but time-intensive turkey breast).
This year, I’m serving it for Thanksgiving along with my Grandma’s Sweet Potato Casserole, Green Bean Casserole, and this Cranberry Jell-O Salad. It’s a side dish that everyone loves, and it pairs perfectly with turkey, beef, or ham. Easy Creamed Corn Casserole has been on my family’s holiday menus for years.
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