Elevate your thanksgiving table: how to master scalloped corn with jiffy mix

Scalloped corn is a classic dish that combines the sweet, juicy flavors of corn with a creamy, cheesy sauce. With the help of Jiffy mix, this dish becomes incredibly easy to prepare, making it a perfect addition to any family meal or holiday gathering. Here’s a comprehensive guide on how to make scalloped corn with Jiffy mix, ensuring you achieve the perfect texture and taste every time.

Ingredients:

• 1 (15-ounce) can of whole kernel corn, drained
• 1 (15-ounce) can of cream-style corn
• 1 (8-ounce) package of Jiffy corn muffin mix
• 1 (12-ounce) can of evaporated milk
• 1/2 cup of melted butter
• 1/2 cup of chopped onion
• 1/2 cup of chopped green bell pepper
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat Oven and Prepare Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Combine Corn and Jiffy Mix

In a large bowl, combine the drained whole kernel corn, cream-style corn, and Jiffy corn muffin mix. Stir until well combined.

3. Add Evaporated Milk and Butter

Add the evaporated milk and melted butter to the corn mixture. Stir until smooth.

4. Sauté Onion and Green Bell Pepper

In a separate skillet, sauté the chopped onion and green bell pepper in a little bit of oil until softened.

5. Add Vegetables to Corn Mixture

Add the sautéed vegetables to the corn mixture and stir to combine.

6. Season with Salt and Pepper

Season the corn mixture with salt and pepper to taste.

7. Pour Mixture into Baking Dish

Pour the corn mixture into the prepared baking dish.

8. Sprinkle with Cheese and Parsley

Sprinkle the shredded cheddar cheese over the corn mixture. Top with chopped fresh parsley.

9. Bake

Bake the scalloped corn in the preheated oven for 30-35 minutes, or until heated through and the cheese is melted and bubbly.

Tips for the Perfect Scalloped Corn:

• For a richer flavor, use heavy cream instead of evaporated milk.
• Add a pinch of sugar to the corn mixture to enhance the sweetness.
• If you don’t have fresh parsley, you can use dried parsley flakes.
• For a crispy topping, sprinkle some crushed Ritz crackers over the corn mixture before baking.
• Serve the scalloped corn hot with your favorite side dishes.

Variations:

• Add a layer of sliced ham or bacon to the bottom of the baking dish for a savory twist.
• Stir in a can of diced tomatoes and green chilies for a Mexican-inspired dish.
• Top with a layer of mashed sweet potatoes for a sweet and savory combination.

Storage and Reheating:

• Store leftover scalloped corn in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the scalloped corn in a microwave-safe container and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat it in a preheated oven at 350°F (175°C) for 15-20 minutes.

Answers to Your Most Common Questions

1. Can I use frozen corn instead of canned corn?
Yes, you can use frozen corn. Thaw it completely before using it in this recipe.

2. Can I make this dish ahead of time?
Yes, you can make this dish ahead of time. Prepare the corn mixture and store it in the refrigerator for up to 24 hours. When ready to bake, bring the corn mixture to room temperature and then bake as directed.

3. Can I substitute another type of cheese for cheddar cheese?
Yes, you can use any type of cheese you like. Some good options include Parmesan, mozzarella, or Monterey Jack cheese.