Jiffy Corn Casserole with Cheese and Crawfish
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This Jiffy corn casserole with cheese and crawfish recipe is an easy and delicious recipe. It has only a few ingredients and is perfect when you need a comfort food idea quickly! When all the ingredients are combined, bake for about 45 to 50 minutes then top with cheese. So easy and the perfect side for any occasion.
This is pretty much just your typical old-fashioned creamed corn casserole with a box of Jiffy and some crawfish tails added in. I live in Louisiana and I cook with crawfish tails all the time. This year, they are too dang expensive to eat this season, so frozen tails in recipes will just have to do for now! This recipe is super easy and is the perfect comfort side dish for any occasion.
Equipment You Will Need
This recipe’s not gonna mess up the kitchen. All you’ll need is a large bowl, spoon, and a 9×13 casserole dish! I always use my cast irons, but you can use whatever casserole dish you have. Round, square, it won’t make a difference.
Ingredients You Will Need
Jiffy Cornbread Mix:
You’ll need one box of Jiffy.
Creamed Corn:
You’ll need a 15 oz can of cream style corn.
Whole Kernel Corn:
You’ll also need a can of whole kernel corn. Drain off the liquid before adding in the corn.
Rotel Tomatoes:
You’ll need one can of Rotel tomatoes. Drain before adding.
Sour Cream:
You’ll need about 8 ounces of sour cream.
Melted Butter:
You’ll need a half stick of butter.
Seasonings:
For seasonings, you’ll need some garlic powder, pepper, sugar, salt, and Cajun seasonings.
Frozen Crawfish Tail Meat:
You’ll need 12 ounces of cooked crawfish tail meat. You can typically find this frozen in the seafood section.
Shredded Cheddar Cheese:
You’ll need 3-4 cups of shredded cheddar cheese.
How to Make This Jiffy Corn Casserole with Cheese and Crawfish
Step One:
Preheat your oven to 350 degrees. Add all of your ingredients except the shredded cheese to a large bowl. Be sure that your tomatoes and kernel corn are fully drained. Mix it all together thoroughly.
Step two:
Add your mixture to a greased 9×13 casserole dish. Bake for around 50 minutes. Take out your dish, add the shredded cheese to the top and bake for an additional 10 minutes or until cheese is bubble. Serve warm and enjoy!
Crawfish Corn Casserole
Equipment
- 9×13 Casserole Dish
- Large Bowl
- Spoon
Ingredients
- 1 box Jiffy Cornbread Mix
- 1 15oz can Creamed Corn
- 1 15oz can Whole Kernel Corn; Drained
- 1 10oz can Diced Tomatoes with Green Chiles; Drained (Rotel Tomatoes)
- 8 oz Sour Cream
- 1/2 stick Melted Butter
- 1 tbsp Cajun Seasoning
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Pepper
- 1 tbsp Garlic Powder
- 12 oz Frozen Crawfish Tail Meat
- 3-4 cups Shredded Cheddar Cheese
Instructions
- Preheat your oven to 350 degrees. Add all of your ingredients except the shredded cheese to a large bowl. Be sure that your tomatoes and kernel corn are fully drained. Mix it all together thoroughly.
- Add your mixture to a greased 9×13 casserole dish. Bake for around 50 minutes. Take out your dish, add the shredded cheese to the top and bake for an additional 10 minutes or until cheese is bubble. Serve warm and enjoy!
One More Thing!
Before you go, let me know what you thought about this dish! It’s seriously one of my favorites. Also, if you’ve tried another casserole recipe that rocks your world, I’d love to hear about it. Hit me up here or in the comments below and let’s talk about it!
