How will I know if the casserole is done?<\/strong> There are two ways you can confirm this easy recipe is ready. First, you can measure in the center with an instant-read thermometer and ensure an internal temperature of 160\u00b0F is reached.
Second, give the casserole a slight bump with an oven glove, and if the center looks stable with the slightest jiggle, it's set and ready to go.<\/p> <\/div>
Can I use canned whole kernel corn instead of frozen corn?<\/strong> Yes, you can substitute the frozen corn for 16oz drained cans of corn.<\/p> <\/div>
Can I use fresh instead of frozen corn?<\/strong> Yes, you can substitute the frozen corn for 16oz fresh cut off the cob corn.<\/p> <\/div>
Does omitting the Jiffy make this a souffl\u00e9 or corn pudding?<\/strong> It\u2019s closer to that style of corn side dish, but there are different measurements on the other ingredients if making them.<\/p> <\/div>
What can I use instead of Jiffy?<\/strong> Part of the incredible sweet flavor and texture of this tasty side dish comes from the Jiffy corn bread mix. If you want to substitute with a homemade Jiffy Mix, see the instructions under Tips and Substitutions. <\/p> <\/div>
What if I don't like my corn pudding recipe so sweet?<\/strong> You can make the Jiffy mix from scratch as noted under Tips and Substitutions and lessen or omit the sugar.<\/p> <\/div>
What kinds of cheese are yummy added to this easy cornbread casserole recipe?<\/strong> Cheddar, gruy\u00e8re, Swiss, Colby Jack, and Pepper Jack all work great in this casserole.<\/p> <\/div>