The easy recipe for Corn Spoon Bread is a great way to use the copycat Jiffy mix and can be made in one 9×13-inch baking dish or two 9-inch pie plates. The homemade mix can be prepared in advance and stored in an airtight container in the fridge, where it will stay fresh for at least a month. This gives the rice flour in the GF blend extra time to absorb liquid from the batter and eliminates any grittiness than can be associated with gluten-free baked goods. Pour the mixture into the prepared baking dish and use a spatula to smooth the top. Stir in the cream-style corn and corn kernels, followed by the salt and corn muffin mix. Tip: When substituting gluten-free flour for all-purpose flour, I like to let the batter rest in the baking pan for 10 to 15 minutes before placing it in the oven. In a large bowl, whisk together the melted butter, eggs, and sour cream. More recently, I’ve also used Bob’s Red Mill’s gluten-free 1-to-1 baking flour for a convenient and delicious option. Since then, I’ve served the dish countless times and no one can ever tell whether it’s been made with the store-bought or copycat mix.įor many years, I only used my gluten-free flour blend, which I concocted ten years ago when my dad developed a wheat allergy. After a specific request from a family member who missed this flavorful casserole after having to give up wheat products several years ago, I created a homemade version of the boxed muffin mix. One item on the short list of ingredients is a small box of corn muffin mix, which made the much-loved recipe for corn spoon bread off limits for gluten-free family and friends.

(I often pair it with another simple comfort food– Slow Roasted Whole Chicken–along with a salad or green veggie.) Plus, it tastes even better when reheated, making it an ideal recipe to take to a friend in need. The easy-to-make dish goes with seemingly everything, relies on pantry staples, can be made ahead, freezes well and– perhaps most importantly– is a consistent crowdpleaser.Ĭorn Spoon Bread, as it’s called, is a welcome addition to every holiday table from Thanksgiving through Easter as well as a convenient weeknight staple. One of the recipes from my own time-honored list is a cross between baked corn and cornbread that my friend Jen gave me shortly after I graduated from college. Most of us have a short list of recipes that, for one reason or another, we return to again and again.

Homemade Jiffy corn muffin mix beats the boxed version any day, and it can be made gluten-free!

Jiffy corn muffin mix corn casserole