Not another corn casserole recipe! Oh, but it is. And it’s an even better version of the traditional Jiffy corn casserole because we’re introducing a new player to the game. And this one makes everything 10x better. I know what you’re thinking… she’s going to add cheddar cheese to the mix and think she reinvented the wheel. But no, that’s not it! Meet the Jiffy Corn Casserole with a puck of Boursin cheese. Don’t worry! It’s still loaded with all the corn kernels and creamed corn you love, but we’ll swap out some of the sour cream with a puck of room-temperature Boursin… And I’m willing to bet your family is going to love it as much as mine. I’m not kidding. A couple of Thanksgivings ago, I ran short of sour cream. I don’t know how it happened, but it did. And when I looked in the fridge to find something to substitute for this holiday staple, it came down to mayonnaise, Boursin, or Greek yogurt. I opted for Boursin because, well, it’s Boursin. And guess what? Best thing that’s ever happened to a box of Jiffy corn muffin mix. Bake it all up in a casserole dish and just watch how quickly this becomes the new favorite Thanksgiving side dish. I wouldn’t be surprised if you get requests to make this corn souffle for Christmas dinners too!
Ingredients for a Jiffy Corn Casserole Recipe
Jiffy Mix: This one is pretty self-explanatory! The cornbread mix typically contains ingredients like cornmeal, flour, and baking powder, amongst other ingredients and preservatives. A heads up for my vegetarian friends, be sure to get the box that’s marked vegetarian. Regular jiffy corn mix has some ingredients in it that makes it not vegetarian-friendly!Eggs: You’ll need a couple of eggs for this recipe. We’ll add them with all the wet ingredients. They add texture and stability to this savory, yet sweet casserole.Melted Butter: I like to use salted butter to help better balance the sweet and saltiness of this casserole. For a sweeter casserole, I do suggest you opt for salt-free or unsalted butter.Sour Cream: We’ll still add some to our casserole, but we’ll opt for ⅓ cup instead of the traditional recipe.Garlic and Herb cheese: You’ll need one 5.3 ounce puck of garlic and herb cheese. I prefer to use Boursin for this recipe as that’s what I’ve done for the last couple of Thanksgivings. You can swap this for other types of garlic and fine herb cheeses, but be sure that the texture is similar to that of gournay cheese.Whole Kernel Corn: I stick to the theme of canned ingredients here because canned corn and creamed corn and both pantry staples for me. You could also defrost sweet corn kernels and use those here instead if you prefer.Canned Creamed Corn: Creamed corn is made by combining pieces of whole corn kernels with milky mixture from immature pulped corn kernels scraped off the cob. You can typically find this ingredient next to canned corn in most grocery stores.Cooking Spray: You’ll want to use either butter or cooking spray to grease the baking dish with before we pour in the shuffle batter.
Homemade Cornbread Casserole Recipe
If you like this recipe, you might also like:
Green Bean CasseroleHomemade Herb Butter TurkeySpoon Bread Casserole (aka Corn Pudding)Sweet Potato CasseroleGround Beef Skillet Chili with Cornbread Crust
