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May 7, 2012 10:36 AM

Whole foods version of Jiffy Cornbread Casserole

My family has always enjoyed Jiffy Cornbread Casserole, but now that we've switched to a more whole foods diet I'm looking for a recipe that will give me a similar result without all the processed ingredients (Jiffy mix & canned corn). Anyone out there have a recipe or a suggestion for where I might look? I've listed the ingredients for the traditional recipe below.

1 egg
1 box Jiffy cornbread mix
1 stick butter, melted
1 cup (8 oz.) sour cream
1 can cream corn
1 can whole kernel corn~drained

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  1. you can just use regular frozen corn (doesnt need to be canned) and make your own dried cornbread base. (flour,cornmeal, leavening,salt, sugar ifliked) using any standard recipe, - you will just need a little milk to compensate for the deletion of the "cream".

    jiffy mix isnt very heavily processed, and its a cheap way to get to your goal., if you look at what is in the cans of corn, its not very processed either, however this is a very forgiving recipe. I used frozen corn in it all the time and juggle the amounts of fluid, for example and it works just fine.

    IM assuming you dont want to switch to whole grain flour, etc which would change the character of the dish.

    1. I've done it. If you want to use mix, Arrowhead Mills cornbread mix will work perfectly, and has nothing nasty in it. (Your favorite cornbread recipe probably will too, but I was being lazy when I made it last Thanksgiving.) So will frozen corn, thawed and drained. Pulse some of it in a food processor if you want some of the smaller pieces found in the creamed corn.