Can I freeze corn casserole?

Absolutely! Let it cool completely, then wrap tightly in foil or place in an airtight container. It'll keep for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat at 350°F until warmed through (about 20 minutes). The texture gets slightly softer after freezing, but the flavor stays delicious!

Can I use fresh corn instead of canned?

You sure can, sugar! For fresh corn, you'll need about 2 cups of kernels (from 3-4 ears). Lightly cook them first - either blanch for 2 minutes or sauté in butter until tender. The cream-style corn is trickier to replace - try blending 1 cup of the fresh kernels with 1/4 cup heavy cream for a similar creamy texture.

Is this corn casserole gluten-free?

Unfortunately, the Jiffy mix contains wheat flour. But don't worry - you can use a gluten-free cornbread mix instead (I like the Bob's Red Mill one). Just check that your other ingredients are GF too - some cream-style corn brands add thickeners. The texture might be slightly different, but it'll still taste amazing!

Why did my casserole turn out runny?

Oh honey, we've all been there! Usually it's one of three things: not draining the whole kernel corn well enough, underbaking (the center should barely jiggle), or cutting into it too soon. Next time, let it rest 10 minutes after baking - it continues to set as it cools. If it's still too loose, try reducing the sour cream by 1/4 cup.

Can I make this corn casserole dairy-free?

You can experiment! Swap the sour cream for coconut cream or dairy-free yogurt, and use plant-based butter. The texture changes a bit - it'll be more cakey than creamy - but still tasty. For cheese lovers, nutritional yeast adds a nice savory note. Just know it won't be quite as rich as the original!

5-Ingredient Corn Casserole Recipe - Creamy Comfort Magic

Name: Easy Jiffy Corn Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box Jiffy corn muffin mix; 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) cream-style corn; 1 cup sour cream; 1/2 cup melted butter; 1 cup shredded cheddar cheese (optional)

Easy Jiffy Corn Casserole

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A creamy, cheesy corn casserole made with just five ingredients. Perfect for Thanksgiving or potlucks.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Side Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

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1 box Jiffy corn muffin mix
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) cream-style corn
1 cup sour cream
1/2 cup melted butter
1 cup shredded cheddar cheese (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, mix Jiffy corn muffin mix, whole kernel corn, cream-style corn, sour cream, and melted butter.
Pour mixture into the prepared baking dish.
Sprinkle shredded cheddar cheese on top if desired.
Bake for 45-50 minutes or until golden brown and set.
Let cool slightly before serving.

Notes

For a slow cooker version, cook on low for 3-4 hours.
You can make this ahead and refrigerate overnight before baking.
Add diced jalapeños for a spicy twist.
Find more recipe ideas on Pinterest.

Nutrition

Serving Size: 1/8 of casserole
Calories: 280
Sugar: 8g
Sodium: 450mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Find it online: https://kitchenuser.net/easy-corn-casserole-recipe/