To do that, whisk together 2 tablespoons of flaxseed meal or chia seeds with 6 tablespoons of water. Try making two flax or chia “eggs” to replace them. If you do want to omit the eggs, you’ll need a substitute. Without them, the rest of the ingredients won’t be sturdy enough to hold a casserole shape. Yes! The eggs are essential for binding the casserole together. Using both types of corn is what really sets this corn casserole recipe apart from others! Do you need to use eggs? You’ll need to drain the sweet corn but don’t drain the cream-style corn! You want all that moisture to make this casserole ultra-creamy. Use in any recipe that calls for 1 (8.5 oz) box Jiffy Corn Muffin Mix.Īlong with the Jiffy corn muffin mix, we’re using both cream-style corn AND sweet corn.Whisk together cornmeal, flour, sugar, baking powder, salt, and melted butter into a medium sized bowl.Homemade jiffy cornbread mix is quick and easy to make and only requires 6 ingredients: If you’re using a deeper dish (like an 8×11), it will probably take a little bit longer! Jiffy corn mix substitute If you’re using a 9×13 baking dish, it will probably be done between 20 and 30 minutes. You’ll know it’s done when the mixture has set, meaning it doesn’t jiggle, and the edges are golden-brown. I start with 20 minutes, check it, and add additional time as needed. When you’re ready to bake, take the casserole out of the fridge while the oven preheats, then bake as directed! How long to bakeĬorn casseroles bakes in a preheated 350 degree F oven for 20-35 minutes or until the mixture has set.
Want to make this in advance? Make the mixture as directed, pour it into your prepared dish, cover with saran wrap, and store in the fridge until you’re ready to use. Salt – balances out the sweetness and enhances other flavors.Jiffy Cornbread Mix – the MVP of this recipe! You can’t have creamy corn casserole without a cornbread mix!.Eggs – helps bind everything together so the casserole can hold its shape.Sour Cream – provides even more moisture along with a tangy flavor to balance out the sweetness.Unsalted Butter – adds moisture and gives the casserole that rich, buttery flavor.Granulated Sugar – adds a touch more sweetness to enhance the sweetness from the corn.Use drained canned corn to keep this dish ultra simple. Sweet Corn – I absolutely love the “pop” of texture that these sweet corn kernels add to this dish.Creamed Corn – cream style corn is essential for making this corn casserole ultra moist and tender!.The secret? It’s made with TWO types of corn! With its ultra-creamy texture, subtle sweetness, and big flavor, this classic side dish is a crowd favorite. If you’re looking for a corn pudding recipe, check out my slow cooker corn pudding! Ingredients Corn pudding, on the other, is even more moist and has more of a fall-apart texture. However, as the name suggests, corn pudding has a slightly looser texture than corn casserole.Ĭorn casserole is like a moist and creamy version of cornbread, but it’s still sturdy enough to hold its shape. 😉 What’s the difference between corn casserole and corn pudding?Ĭorn casserole and corn pudding are essentially the same thing. This creamy Jiffy corn casserole might just take up most (or all) of the space on my plate…you’ll understand once you try it. If you’re like me, you take one slice of turkey to be polite and load up your plate with #allthesides. Let’s be real, Thanksgiving is all about the side dishes.
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