I saw this dish on Gift of Hospitality and decided to make it, since it was easy to adapt to be lactose-free. It was also plain easy to make, and the Engineer and I thought it was absolutely delicious! For some reason, the kids weren’t fond of it, but I really couldn’t tell you why because they both love Jiffy corn bread…
The recipe called for mixing the ingredients in a certain order, and that’s what I’m writing below, but I think next time I’ll try mixing the sour crem with the eggs and adding the Jiffy mix last. I think the batter would be more homogenous that way, and I don’t really see what could go wrong.
The recipe calls for a 13”x9” dish or an 11”x9” dish; I used a large oblong one whose volume I don’t know. That being said, there’s a very similar recipe on The Kitchn that calls for an 8”x8” dish or any dish with a 2-quart capacity, and the baking time and temperature somehow remain the same.
1 (8.5 oz) box Jiffy corn muffin mix
½ cup (1 stick) lactose-free butter or margarine, melted
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream style corn
1 cup lactose-free sour cream
1 tsp. salt
Preheat oven to 350 °F. Grease a 13”x9” inch pan (see note above).
Whisk together the corn muffin mix, butter, eggs, and salt (see other note above for the order of the ingredients).
Stir in drained corn kernels, cream style corn, and sour cream.
Pour the mixture into the prepared baking dish. Bake for 45–50 minutes, or until the center no longer jiggles when shaken, and the casserole is beginning to brown slightly on top. Serve immediately.