Ode to Jiffy Corn Casserole
In any family, there is that one dish that makes thanksgiving. I’m not talking about turkey – it’s too obvious. I’m talking about a dish – usually a side dish – that is always on your table, even if its status may be lower than canon. This is the dish you missed when you attended the first Friends Day or Thanksgiving Day with your husband’s relatives. This is something that you did not know about, is not in every home. For me, it’s a humble corn casserole.
When preparing Thanksgiving dinner, it can be difficult to know where the concoction or some other shortcut can be used, and where every element made from scratch is totally worth it. The individual food items aren’t exactly complicated, but there are so many of them, which is why I like to have multiple dishes that I can literally put together without any skill or culinary thought. As you know, I don’t like mix, canning, or processed foods in general , but canned vegetables like green beans aren’t usually my favorites, even in a casserole. But Jiffy Spoon Bread – or, as my family calls it, “corn casserole” – is where not one, but two types of canned corn are needed.
When paired with a box of Jiffy Corn Muffin Mix , eggs, and sour cream, sometimes sugary whipped corn and crispy whole grain corn combine for a dish that sits somewhere between cornbread, corn pudding, and corn soufflé. It’s decadent, almost absurd, but it’s the perfect roast turkey partner, and I resented it if it wasn’t on my table on Thanksgiving. While the original recipe does not suggest filling it all with cheese, I cannot recommend this practice sufficiently, especially since a good spicy cheddar provides much-needed salt to keep it from spilling into dessert territory. (If you don’t think corn can be dessert, buy yourself some sweet summer corn ice cream and let your life change.)
In terms of labor costs, this dish is not so much. You will need two small bowls or mugs – one to melt the butter and the other to beat a couple of eggs – but the rest can be mixed right in your saucepan or cast iron skillet. In terms of leftovers, the payoff is huge, as a corn casserole can be a great carbohydrate for breakfast or a midnight snack, especially if reheated in a nonstick skillet for a nice and crispy bottom. To do it yourself, you will need:
- 1 box Jiffy Corn Muffin Mix
- 1 slice of butter, melted
- 1 8 3/4 ounce can of creamy corn (or half a regular-size can)
- 1 8 3/4 ounce can of whole grain corn, dried (or half a regular-size can)
- 1 glass of sour cream
- 2 eggs, beaten
- 6 ounces chopped hot cheddar
Add oil and both corn to a 1 1/2 liter baking dish or 12-inch cast iron skillet. Stir everything together, then add sour cream and eggs and stir again. Add the mixture and stir again until a visually homogeneous mixture is obtained. Sprinkle it all over with grated cheese, then place in the oven at 375 degrees until it is in the middle (about 30 minutes), covered with foil if the cheese browns too quickly. Let cool for five minutes, cut into neat squares and enjoy with your other favorite sides (and turkey, I think).