#Baked corn casserole jiffy full

It wasn't until the mid-20th century that Jiffy invented their now-treasured recipe for corn casserole. And if you're wondering, Jiffy Corn Muffin Mix is made with yellow cornmeal, which means that their corn casserole recipe is more traditionally southern. Cornbread became integral to American cuisine, particularly in Black American culinary traditions. Wilson explains that as cornbread recipes evolved throughout the 19th and 20th centuries, southerners were more likely to make theirs with yellow cornmeal and northerners gravitated towards white cornbread. Seems like I'm not the only one who is mesmerized by cloud-like creation that is spoonbread aka Jiffy's corn casserole. called it 'the apotheosis of cornbread,' and Bill Neal referred to it as 'an elegant soufflé the fabled spoonbread, a mainstay of the aristocratic southern table.' John Egerton has described it as a 'steaming hot, feather-light dish.'' 'Spoonbread is perhaps the highest culinary attainment of cornbread,' writes Wilson. However, it made a big splash once it debuted in society. Spoonbread (aka corn casserole) made with butter, milk, and eggs wasn't introduced until after the Civil War. It wasn't until the 19th century that home cooks started making other variations of cornbread like hushpuppies, griddle cakes, and corn muffins, and would experiment with adding ingredients like sugar, eggs, self-rising flour, and onions, says Wilson. The bread would either be baked in a fireplace with coals (a style of bread known as 'pone'), on field hoes (for what we now know of as hoecakes), or cooked in boiling water (for a version of a johnnycake). Long before Grandma was making corn casserole with corn muffin mix, long before a regular cornbread recipe called for buttermilk, eggs, sour cream, and melted butter and was cooked in a cast-iron skillet or muffin tin, Native Americans were making bread with ground corn, salt, water, and bear or hog grease, according to Charles Reagan Wilson, editor of 'The New Encyclopedia of Southern Culture.' Let's rewind a bit to the 16th and 17th centuries.

I was shocked that it wasn't an entirely from-scratch recipe she had made up. I asked her for the recipe and she gave me a handwritten card that called for just six ingredients - Jiffy Corn Muffin mix, sour cream, eggs, melted butter, a can of creamed corn, and a can of whole kernel corn. (Naturally, I won a few Emmys and Grammys.) In the first of just two episodes, I decided to try my hand at making Grandma's corn casserole. The show was titled 'Seasonal Cooking with Kelly Vaughan' and the theme song was performed by yours truly on a clarinet. I was thoroughly obsessed with Giada de Laurentiis and wanted to play the role of 'Food Network' host. I thought I was in an elite class of 11 family members who had the distinct honor and privilege of eating corn casserole on Thanksgiving.īut when I was 10, I asked my parents to help me film my own home cooking show. After all, she is the superstar behind other Caron family chart-toppers like anise sugar cookies at Christmas, a perfectly meaty, cheesy, saucy lasagna for Father's Day, and banana cream pie for my grandfather's birthday (it's his all-time favorite and one of mine, too). on Thanksgiving night, approximately five hours after we finished eating).įor years, I thought corn casserole was something that my grandma invented. On Turkey Day, I help myself to seconds and thirds and take some home for a late-night snack (aka 8 p.m. It's studded with whole corn kernels so you get a slight crunch without distracting from the uber-moist casserole. If you've never tasted corn casserole, it's creamy and soft, golden brown on top and pale yellow beneath the surface. You don't have to do it this way, but in my book, it's the only way to do it. Grandma always serves it in an opaque brown glass Pyrex bowl with a large spoon for serving big scoops. But corn casserole is in a league of its own. Every Thanksgiving for as long as I can remember, my grandmother served corn casserole as a side dish alongside other classics: mashed potatoes, green bean casserole, dinner rolls, the works. To call it magical might be a bit of an overstatement, but not by much. It's not quite cornbread, but also not a layered casserole or gratin.

I grew up eating what I know of as corn casserole and what you may know of as spoonbread or corn bowl.

#Baked corn casserole jiffy full

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