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Jiffy Corn Casserole Stuffing Casserole Mash-Up

A savory corn casserole with seasoned stuffing crumbs, onion and celery.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 side servings
Ingredients Method Notes

Ingredients
  

  • 4.25 oz JIFFY Corn Muffin Mix half an 8.5-ounce box, weighed; dry mix
  • 3 oz dry seasoned stuffing mix about 1 1/2 cups, depending on brand
  • 15.25 oz canned whole-kernel corn drained
  • 14.75 oz canned cream-style corn undrained
  • 2 large eggs
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup unsalted butter divided
  • 1 small onion finely diced
  • 1 celery stalk finely diced
  • 1 teaspoon butter for dish

Method
 

  1. Heat oven to 350°F. Grease a 9x13-inch dish with the teaspoon butter. Melt 1 tablespoon of the measured butter in a skillet and cook onion and celery over medium heat 6–8 minutes until tender. Melt remaining 3 tablespoons butter and let cool slightly.
  2. Whisk eggs, broth and melted butter. Stir in both corns, cooked vegetables and dry stuffing mix; let stand 5 minutes to hydrate the crumbs.
  3. Fold in the weighed half-box of dry muffin mix and spread in dish. Bake 35–45 minutes, until center is set, lightly browned and 165°F. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large mixing bowl, instant-read thermometer, skillet.
Serving size: 1/8 of the recipe.
For a vegetarian version, use JIFFY Vegetarian Corn Muffin Mix, vegetable broth and a vegetarian stuffing mix. Do not use cooked stuffing in place of the measured dry mix. This is a relatively thin casserole in a 9x13-inch dish.
For make-ahead, bake first, portion into shallow containers and refrigerate within 2 hours. Reheat covered at 350°F until the center reaches 165°F; a whole cold casserole may take 35–50 minutes. For best rise, mix dry muffin mix into the wet ingredients just before baking rather than holding mixed batter overnight.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.