Bake at 375F for 35-40 minutes or until the center is set and it is golden around the edges.

Transfer the mixture to a greased 11×7″ or 9×9″ casserole dish.

Stir the corn muffin mix until everything is combined.

In a large bowl, add the butter, whole corn, cream corn, sour cream, and eggs.

(the ingredient amounts are listed in the printable recipe card further below) Bake in the preheated oven until the top is golden brown and a toothpick inserted in the. Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined. Simply store in the fridge and then reheat before serving. Preheat the oven to 350 degrees F (175 degrees C).

Can be made in advance – This Jiffy corn casserole recipe can be made up to two days in advance. corn extract rather than a box of Jiffy cornbread mix for the cornbread base.

Tastes great – A cross between a cake, pudding, and cornbread, this casserole is a harmonious blend of sweet and savory, rich and buttery, and soft and creamy with little bits of corn.

Easy to make – You simply dump everything into one bowl, mix, and bake.

Bake: Pour the cornbread batter into the greased pan and bake until puffy and golden brown. Stir in both kinds of corn, egg, and butter until completely combined. Batter: Whisk the corn muffin mix and seasonings in a large bowl.

Some of the links above are affiliate links, which may earn Macrostax a commission at no extra cost to you. Prep: Preheat the oven and grease your baking dish with butter (not the butter for the recipe). You can also substitute shredded chicken (like our Instant Pot Salsa Chicken) or shredded pork (like our Smoky Pulled Pork) for the ground beef.Cook, stirring, until onions are translucent and just beginning to brown, about 10 minutes, then add corn. Melt butter in a 10-inch cast iron skillet over medium heat, then add onion, bell pepper, sugar, sage, salt, paprika, and cayenne. When ready to enjoy, thaw overnight in the refrigerator before baking as instructed. Adjust oven rack to lower-middle position and preheat to 350☏ (177☌). Stir together, then pour into the baking dish. In a large mixing bowl, combine all of the ingredients except the cheese (unless you want to mix the cheese into the casserole itself, which is an option). Cover well and freeze for up to 3 months. Spray a 2-quart baking dish with cooking spray. Cook the cornbread base and meat and assemble as directed through the second-to-last step. Bake for another 15-20 minutes or until the cheese is melted.Pour the remaining enchilada sauce over the beef. (If you only have a metal pan, melt it in a bowl and then transfer to the pan. Put it in the microwave and melt it right in the pan. Pour ½ can of enchilada sauce over the cornbread. In a 8×8 or 9×9 inch glass pan, add 1/2 cup butter. When the cornbread has cooled slightly, use a fork to poke holes in the top.

Meanwhile, cook the ground beef and taco seasoning in a medium skillet over medium heat until browned.Bake for about 15-18 minutes or until lightly browned around the edges.Spoon sour cream over corn mixture, then gently swirl it in using a knife or tooth pick. In a medium bowl mix the corn muffin mix, creamed corn, drained chiles, and egg whites together with a fork or whisk. Combine melted butter, corn muffin mix, corn (regular and creamed corn), egg and 1 cup cheddar cheese in a 9x13-inch baking dish, mixing until fully combined.Spray a 9×13-inch baking dish well with nonstick cooking spray. ¾ cup (68g) shredded Mexican blend cheese.1 10-oz can (283g) “Old El Paso” mild red enchilada sauce.1 4-oz can (127g) diced green chiles (drained).1 8.5-oz box (240g) “Jiffy” corn muffin mix.1 packet (28g) “McCormick” reduced sodium taco seasoning.Nutrition Facts: 403 calories / 33.5g carbs / 28g protein / 17.5g fat This easy casserole is a new take on meal prep comfort food! Cornbread is layered with taco seasoned beef, enchilada sauce, and shredded cheese for a delicious meal the whole family will love.

Corn casserole with jiffy macros