Escalloped Corn With Jiffy Mix
Creamy, cheesy cornbread with sweet onions and a rich, savory topping, perfect for family dinners or holiday gatherings, offering comforting flavors and hearty texture.
Ingredients
- 1 can whole kernel corn ⓘ
- 1 can cream-style corn ⓘ
- 2 eggs ⓘ
- 1 stick margarine ⓘ
- 1 cup light sour cream ⓘ
- 4 tablespoons chopped onion ⓘ
- 1 box Jiffy corn muffin mix ⓘ
- 6 tablespoons butter ⓘ
- 2 tablespoons sugar ⓘ
- 2 teaspoons salt ⓘ
- 1 1/2 cups boiling water ⓘ
- 2 packages dry yeast ⓘ
- 1/2 cup warm water ⓘ
- 4 eggs ⓘ
- 6 1/2 to 7 1/2 cups unbleached flour ⓘ
Instructions
- Combine butter, sugar, and salt with boiling water in a saucepan.
- Stir well and allow the mixture to cool to lukewarm.
- Dissolve the yeast in warm water and let it set until foamy.
- Separate 1 egg, reserving the yolk.
- Add the egg white and the remaining eggs, along with the yeast mixture, to the butter and water mixture.
- Gradually stir in 4 cups of flour and blend well.
- Add the remaining flour gradually to form a soft dough.
- Cover the dough and let it rest for 10 minutes.
- Knead the dough for about 5 minutes.
- Let the dough rise in a greased, covered bowl until doubled in size.
- Punch down the dough and divide it into 2 or 3 parts.
- Divide each part into 3 equal portions and roll each into a rope 12 to 15 inches long.
- Braid the ropes and tuck the ends underneath.
- Repeat with all the portions to make multiple braids.
- Preheat oven to 375°F (190°C).
- Prepare the escalloped corn by mixing whole kernel corn, cream-style corn, beaten eggs, margarine, sour cream, chopped onion, and Jiffy corn muffin mix in a baking dish.
- Bake the cornbread braid until golden and cooked through, approximately 45 minutes.
Tips & Substitutions
For a creamier texture, consider adding an extra half cup of sour cream. You can substitute the Jiffy mix with homemade cornbread mix if desired. If you're short on time, you can use frozen corn instead of canned corn. Make sure to let the dough rise in a warm area to ensure it doubles properly.
Serving Suggestions
This escalloped corn pairs beautifully with grilled meats or a fresh salad for a complete meal. Consider serving it alongside Aunt Lao's Buttermilk Salad for a refreshing contrast. It also makes a great side dish for holiday dinners, complementing options like glazed ham or roasted turkey.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual servings for a quick option, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Corn With Jiffy Mix contains roughly 611 calories, with 12g protein, 65g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (25% of the Daily Value), protein (24% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1651mg per serving (72% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the escalloped corn mixture a day in advance and store it in the refrigerator. Just be sure to bake it fresh on the day you plan to serve it for the best texture and flavor.
What can I use instead of margarine?
You can easily substitute margarine with unsalted butter or a plant-based butter alternative for a similar flavor. If you're aiming for a dairy-free option, coconut oil can also work well.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it primarily consists of corn, eggs, and dairy products. Make sure to check the Jiffy mix for any non-vegetarian ingredients if strict adherence is necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).