After being diagnosed with IC (interstitial cystitis), finding something to eat that I enjoy is becoming quite an ordeal. Everyone says, “just adjust your recipes”, but that can be easier said than done. Hence, I shall post recipes that are IC friendly, that have been adapted or have been found online to share with others. I hope you like the recipes as much as I do. :)
Thursday, March 13, 2025
Jiffy Corn Casserole Recipe
This Jiffy corn casserole recipe is part cornbread, and part corn pudding. It’s a classic easy side dish recipe that’s delicious any time of year, but it’s especially wonderful at Thanksgiving and Christmas. From damndelicious.net.
Jiffy Corn Casserole Recipe
Ingredients:
1 box Jiffy Corn Muffin Mix (8.5 oz.) (check for problem ingredients)
1/2 cup melted butter
8 oz. sour cream (if tolerated)
1 15.25 oz. can of regular kernel corn (drained)
1 15.25 oz. can of creamed corn
2 large eggs
Directions:
1. Preheat oven to 350 degrees F.
2. Put the eggs in a large mixing bowl and whip slightly with a fork.
3. Add melted butter, sour cream, and both cans of corn. Whisk together until well combined. Make sure to drain the whole kernel corn first.
4. Add Jiffy Corn Muffin mix. Stir until it's everything is completely mixed together.
5. Pour into buttered 8×8 inch casserole dish.
6. Bake for 45 minutes, uncovered.
7. When done, top will be golden and edges will be slightly cracked. Middle should be firm to the touch. (Not jiggly.)
NOTES:
This recipe as written bakes in an 8×8 inch pan. It can easily be doubled, and still cooks evenly. We use a double recipe every Thanksgiving. A double recipe should be baked in a 9×13 inch pan and will take 1 to 1 1/2 hours to bake.
SUBSTITUTES:
The sour cream can be replaced with Greek yogurt (if tolerated and without problem ingredients). It will have a stronger taste, but it will give you the same texture along with some extra protein.
Fresh sweet corn can be substituted for the whole kernel corn. Cook the ears of corn first, then cut the kernels off the cobs. Replace only the whole kernel corn. The creamed corn adds necessary moistness so your corn pudding isn’t too dry.
You can use an equal amount of Mexicorn in place of the whole kernel corn. Mexicorn is simply canned corn with green and red bell peppers.
GLUTEN-FREE CORN CASSEROLE:
You can swap out the Jiffy Corn Muffin Mix with approximately the same amount (8.5 oz.) of any gluten-free cornbread mix. Some name brands are Martha White, Simple Truth from Kroger, and King Arthur. Be sure to check for problem ingredients.
Labels:
Sides
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