Jiffy Corn Bake
Creamy and savory, this cornbread bake combines sweet corn flavors with a moist texture, perfect for family dinners or potlucks that seek comforting, crowd-pleasing dishes.
Ingredients
Instructions
- Mix creamed corn, whole kernel corn, Jiffy corn muffin mix, melted oleo, and beaten egg together.
- Pour the mixture into a casserole dish.
- Bake at 325°F (163°C) for 1 hour until golden and set.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or diced jalapeños to the mixture. If you don’t have oleo, unsalted butter can be used as a substitute. Ensure to mix the ingredients just until combined to avoid a dense texture. This Jiffy Corn Bake can also be customized by adding spices like cumin or herbs for extra depth, perfect for those exploring American recipes.
Serving Suggestions
This Jiffy Corn Bake is delicious served warm as a side dish with grilled meats or as part of a vegetarian meal. Pair it with a fresh salad like Peggy'S Lemon Salad to balance the richness. It also works well as a comforting side dish during potlucks or family gatherings, and can be enjoyed alongside Caramelitas for a delightful dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the corn bake in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can microwave individual portions for a quick snack, ensuring they remain moist by covering them with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Jiffy Corn Bake contains roughly 453 calories, with 12g protein, 128g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (289% of the Daily Value), protein (25% of the Daily Value), and iron (22% of the Daily Value). It also contributes 81g of dietary fiber toward your daily target.
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 use fresh corn instead of canned?
Yes, you can use fresh corn! About 2 cups of fresh corn kernels will work well in place of the canned varieties. Just make sure to cook the corn briefly before adding it to the mixture to soften it slightly, enhancing the overall texture of your Jiffy Corn Bake.
How do I make this recipe gluten-free?
To make a gluten-free version of Jiffy Corn Bake, you can substitute the Jiffy corn muffin mix with a gluten-free corn muffin mix available in stores. Additionally, double-check that the other ingredients, like canned corn, are gluten-free, ensuring a safe and delicious dish for those with gluten sensitivities.
Can I freeze the corn bake?
Yes, you can freeze Jiffy Corn Bake! Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil before placing it in the freezer. It will keep for up to 3 months. When you're ready to enjoy, thaw it in the refrigerator overnight and reheat in the oven.
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).