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Jiffy mix cornbread casserole12/27/2023 ![]() Plus, the Cadigan version contains twice as much butter. Like we’re all sharing one big ol’ corn bowl of collective memory. And there’s something kinda warm and fuzzy in knowing that, for the better part of a century, thousands of other families across the world have been making it too. These memories belong to me, even if the recipe doesn’t. In my head unfurls a sizzle reel of all the memories this calorie-loaded casserole had provided over the years: doling out second portions for my late great-aunt Theresa, a Catholic nun who’d scold us for forgetting to pray before eating cooking with my mom while speaking exclusively in British accents (it’s our thing) my boyfriend, Rob, burning off every eyelash trying to bake the casserole in a rusty old pizza oven at a Thai bar (he persevered we’re engaged now). Then we both start laughing and can’t stop. Like something precious has been stolen from me, or worse, was never mine in the first place. “Come to think of it, though, I’m pretty sure just about every one of our Thanksgiving recipes came from the side of a box or a can.”įor a second I feel cheated. Then, mix in the creamed corn and sweet corn. “I got the recipe from a friend! I thought it was hers!” She pauses a moment. In a large mixing bowl, combine the Jiffy corn muffin mix with the eggs and milk. Despite our many moves, Thanksgiving remained blessedly consistent: turkey with gravy and two types of cranberry sauce (the jelly kind that retains the shape of the can for my dad and the kind with actual berries in it for my mom), stuffing, biscuits, mashed potatoes with a molten butter center affectionately referred to as the “butter surprise” (we really love butter), green beans with mushrooms and crispy onions, a gelatinous pot of peas, and the hallowed cornbread casserole. When I was a kid my family moved around a lot: I’d made my way kicking and screaming through the suburbias of Dallas, Chicago, New York City, and Boston by the time I turned seven. ![]() Just robust enough to chew yet soft enough that you don’t really have to. Cut into it-all you need is a spoon, or you can just stick your whole hand in there-and it gives way like a heavy cloud, the interior moist and dense and studded with fat blond corn kernels. Pull it hot from the oven and its surface resembles a picture of the sun close up, all gilded and crackly, with shallow golden butter craters and dark blotches where the crusty top toasted just so. (Of course it’s not turkey.) It’s my mom’s cornbread casserole, the tastiest dang thing and also the easiest to make, provided you avert your eyes while combining a box of Jiffy corn muffin mix with a stick and a half of butter, a cup of sour cream, a can of corn, and a can of creamed corn. Thaw in the fridge overnight before warming in the oven or microwaving individual pieces to serve.For as long as I can remember, one dish has risen above all others at the Cadigan family Thanksgiving dinner table.This way you can take out 1 piece at a time to thaw if desired. If you have individual pieces, wrap them with plastic wrap and then place in an air tight container.Once it is baked you want to make sure it is cool and then wrap with plastic wrap or cover and place in the freezer for up to 3 months.This Jiffy corn casserole freezes really well. If you have a full casserole, this will take 20-25 minutes. But either way you will cover with foil and bake at 350 degrees F until warm. Oven – Depending on how much you have will determine the size pan you use.Microwave – place corn casserole on a microwave safe plate and cover with a paper towel.When you are ready to serve top with foil and bake at 350 degrees F until it is just warmed through. You can follow the recipe exactly and then cover and place in the fridge. The leftovers are great too, so don’t worry about making too much! Plus people tend to keep coming back and taking more of this corn, and before you know it, it is pretty much gone!Ĭan You Make Corn Casserole Ahead Of Time ![]() The inside is still all creamy and delicious. Usually I am all about my Cornbread Recipe, but in this case use the box, it works!Īs the casserole bakes there is a little crust that forms on the top, this is how you know it is done. This is the one time in life that I think using a box mix of cornbread is acceptable. You want a slight crust to form on the top and edges to just start to turn golden.
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