Corn casserole bonanza: master the art of doubling jiffy’s delight
What To Know
- The first step in doubling jiffy corn casserole is to double all the ingredients in the original recipe.
- Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat, thaw the casserole in the refrigerator overnight and then reheat in a 350-degree Fahrenheit oven until warmed through.
Jiffy corn casserole, a classic Southern side dish, is a beloved staple at potlucks, family gatherings, and holiday feasts. Its creamy, sweet, and slightly crunchy texture makes it a crowd-pleaser. However, when feeding a larger crowd, the original Jiffy corn casserole recipe may not suffice. This guide will provide you with step-by-step instructions on how to double jiffy corn casserole, ensuring you have enough to satisfy everyone’s cravings.
Doubling the Ingredients
The first step in doubling jiffy corn casserole is to double all the ingredients in the original recipe. This includes:
- 2 boxes of Jiffy corn muffin mix
- 2 cans (15 ounces each) of cream-style corn
- 2 cans (14.75 ounces each) of whole kernel corn, drained
- 1 cup sour cream
- 2 eggs
- 1/2 cup melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Mixing the Ingredients
Once you have doubled the ingredients, the mixing process remains the same. In a large bowl, combine all the ingredients and mix until well combined. Do not overmix, as this can make the casserole tough.
Baking the Casserole
Pour the batter into a greased 9×13 inch baking dish. Bake at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Doubling the Cheese Topping
If you enjoy a cheesy corn casserole, you can also double the cheese topping. The original recipe calls for 1 cup of shredded cheddar cheese. To double the cheese, use 2 cups of shredded cheddar cheese. Sprinkle the cheese over the casserole before baking.
Variations
Once you have mastered the basics of doubling jiffy corn casserole, you can experiment with different variations to suit your taste preferences. Some popular variations include:
- Spicy Corn Casserole: Add 1-2 diced jalapeños to the batter for a spicy kick.
- Creamy Corn Casserole: Add an extra 1/2 cup of sour cream for a richer, creamier casserole.
- Sweet Corn Casserole: Add 1/2 cup of sugar to the batter for a sweeter casserole.
- Bacon Corn Casserole: Cook 1/2 cup of chopped bacon and add it to the batter for a smoky flavor.
Tips for Success
- Use fresh ingredients: Fresh corn and sour cream will yield the best results.
- Do not overmix the batter: Overmixing can make the casserole tough.
- Bake until golden brown: The casserole is done when a toothpick inserted into the center comes out clean.
- Let the casserole cool slightly before serving: This will allow the casserole to set and make it easier to serve.
Serving and Storage
Jiffy corn casserole is best served warm with your favorite main dishes. Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, thaw the casserole in the refrigerator overnight and then reheat in a 350-degree Fahrenheit oven until warmed through.
Frequently Asked Questions
Q: Can I use a different type of corn muffin mix?
A: Yes, you can use any brand of corn muffin mix. However, the cooking time may vary slightly.
Q: Can I make the casserole ahead of time?
A: Yes, you can make the casserole up to 24 hours ahead of time. Cover the casserole and store it in the refrigerator. When ready to serve, bake the casserole as directed.
Q: How do I make the casserole gluten-free?
A: To make the casserole gluten-free, use gluten-free corn muffin mix and gluten-free sour cream.
