5 Ingredient Corn Casserole

5 Ingredient Corn Casserole is in the oven in less than five minutes. It’s the perfect side dish for the holidays with almost no effort at all!

This super easy side dish goes perfectly with almost any dish. Try it with the Best Ever Chili, Perfect Air Fryer Steak or Copycat Chick-fil-A Sandwich.

Corn Casserole Recipe

This super easy no-fail, comfort food side dish goes with any meal, from your weekday dish to a special holiday. This will become a tradition for sure. The sweetness from the creamed corn and the cakey, creamy texture of the sour cream and Jiffy cornbread mix make the perfect match of flavor, texture and satisfy everyone.

This side dish is so easy you’ll find yourself memorizing the recipe and sharing it with everyone who tries the dish. This Corn Casserole actually uses two different kinds of canned corn including one classic canned corn and one can of creamed corn.

Jiffy Corn Casserole Ingredients

• Jiffy Corn Muffin Mix: This is the most important player in your casserole. Don’t leave it out
• Whole Kernel Corn: Drain your corn
• Creamed Corn: Don’t drain your creamed corn
• Sour Cream Adds creaminess and tang
• Butter: Because you can’t have corn without butter

How to Make Creamed Corn Casserole

With an almost pudding like texture on the inside, golden crust on the outside, and buttery fluffiness throughout, this is the best quick casserole for any occasion!

1. Prep: Grease an 8×8 baking pan and preheat the oven to 350
2. Mix:  In a large bowl mix the ingredients together. Pour into the baking pan
3. Bake:  Cook uncovered for 45-55 min till lightly browned.

More Ideas for this Easy Corn Casserole

• Spice: For a bit of a kick add a 4 ounce jar of chopped chilis and 2 teaspoons of cumin for a spicy latin kick.
• Spicer: Add cheddar cheese, sliced jalapeños and small dots of cream cheese for a jalapeño popper version.
• Backyard BBQ: Combine chopped bacon, cheddar cheese and serve with a small topping of bbq sauce for a bbq version.
• Main Dish: Turn this into a Tex- Mex dinner by topping with taco meat, cheddar cheese, tomatoes, lettuce and sour cream for a taco casserole version.
• Street Fair: Top with cotija cheese, cayenne pepper and additional sour cream for a Mexican street corn version.
• Cheesy: Stir in 1 cup of any of your favorite shredded cheeses or mixture of cheeses.

Can you Make Baked Corn Casserole Ahead of Time?

Yes! You have lots of options on making this corn casserole. Read all the tips to making the best jiffy corn casserole!

• Double: Easily double this recipe and place in 9×13 pan. Cook an additional 10 min to start, add more time till it has that golden crispy top.
• Make A Head: You can make this ahead of time but it’s so easy you don’t have to either. If you need to though prepare the night before and before cooking bring the dish to room temperature.
• Eggs: If you find it has trouble binding together or it’s too crumbly for you, add in 2 large eggs to help it all stay together.
• Storage: This will keep in an airtight container for up to a week. It reheats perfectly in the microwave. I don’t recommend freezing the leftovers.

More Corn Recipes to Make and Love

• Homemade Cornbread
• Mexican Chicken Corn Chowder
• Summer Corn Salad
• Delicious Corn Chowder
• Black Bean and Corn Salad

 

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5 Ingredient Corn Casserole

5 Ingredient Corn Casserole in the oven in less than five minutes, it's the perfect side dish for the holidays with almost no effort at all!

Course Side Dish

Cuisine American

Keyword corn casserole, corn casserole recipe, jiffy corn casserole

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 8 People

Calories 133kcal

Author Alyssa Rivers

Ingredients

• 8 ounce box Jiffy Corn Muffin mix
• 15 ounce whole kernel corn drained
• 15 ounce creamed corn not drained
• 1 cup sour cream
• 1/2 cup melted butter

Instructions

• Preheat the oven to 350 degrees.
• Grease an 8x8 inch baking pan well.
• In a large bowl mix all the ingredients together and add it to the baking pan.
• Bake uncovered for 45-55 minutes or until lightly browned.
• If desired brush on just a bit of melted butter before serving (optional).

Video

Notes

Updated on October 23, 2020

Originally Posted on September 13, 2017

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 261mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 220IU | Vitamin C: 3.6mg | Calcium: 33mg | Iron: 0.4mg

 

 

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Slow Cooker Cheesy Bacon Ranch Potatoes

Perfectly tender and packed with flavor Cheesy Bacon Ranch Potatoes. All of the flavors combined with cheese and bacon to create these perfectly tender and delicious potatoes.

Potatoes are a favorite year round side dish! Try these Parmesan Garlic Roasted Potatoes, Crispy Potatoes with Pesto and Parmesan or Parmesan Garlic Potato Foil Packets for more delicious ways to enjoy potatoes.

Cheesy Bacon Ranch Potatoes

This was my first time cooking potatoes in a slow cooker. They reminded me of tin foil dinner potatoes. Perfectly tender and packed with flavor. I can’t even describe how amazing these turned out! A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor.

All of the flavors combined with cheese and bacon to create these delicious potatoes. While cooking in the slow cooker, they create the best aroma in your house all day. And when it is time for dinner, you just scoop them up and they really make the perfect side!

Cheesy Potato Ingredients

These cheesy bacon ranch potatoes are always a hit. Slow cooked all day to be the most delicious and flavorful potatoes that you will want to have as side to every meal!

• Potatoes: Red or yellow small potatoes work the best.
• Onion: Thinly sliced to cook quickly.
• Bacon: The more the better but I do recommend around 1 pound of bacon.
• Cheddar Cheese: Shredded and ready to add over top of the raw potatoes.
• Dry Ranch Seasoning Packet: A simple packet is perfect for sprinkling over top.
• Butter: Melt the butter to get a crispy outside with a buttery flavor.
• Green Onions: Garnish over top when ready to serve.

How to Make Slow Cooker Potatoes

Let the slow cooker do the work! Make this into a complete meal with Creamy Garlic Steak Bites with Mushrooms or Juicy Grilled Garlic Turkey Burgers.

1. Sauté Bacon: Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
2. Prepare Slow Cooker: Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
3. Layer Potatoes: Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup.
4. Cook on Low: Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.

Tips to Making the Best Slow Cooker Ranch Potatoes

These potatoes are spot on and so simple to make! It is a quick and easy side dish that takes little effort for big flavor.

• Bacon: Cook the bacon in a skillet on medium-high heat before adding them into the slow cooker. This will give them a crispy and tender flavor. Add in butter or oil for more flavoring.
• Foil: It is best to use foil in and around the slow cooker. This will help for easy clean up but also for cooking the potatoes evenly.
• Spray: Make sure to spray the foil before layering the bacon ranch potatoes and cheese. This will prevent the cheese from sticking to the edges.
• Cutting: When cutting and slicing the potatoes, onions and bacon, cut them evenly and the same size to ensure they all cook at the same level.

 

More Quick and Easy Potato Recipes

• Slow Cooker Creamy Ranch Potatoes 
• Best Ever Baked Parmesan Garlic Potato Wedges
• Creamy Parmesan Scallop Potatoes
• Crispy Potato Skins 
• Dad’s Famous Mashed Potatoes 

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Slow Cooker Cheesy Bacon Ranch Potatoes

A delicious side for any meal! Easy clean up and tender delicious potatoes that are packed with flavor!

Course Side Dish

Cuisine American

Keyword cheesy bacon ranch potatoes, cheesy potatoes

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Servings 8 Servings

Calories 305kcal

Author Alyssa Rivers

Ingredients

• 4 Medium sized potatoes or 6-8 small red or yellow potatoes
• 1 large onion thinly sliced
• 1/2 pound bacon 1 pound makes it that much better
• 2 1/2 cups shredded cheddar cheese
• 1 package dry ranch seasoning packet
• 2 Tablespoon butter melted
• 1/2 cup sliced green onions

Instructions

• Cook the bacon until it is just done but not too crisp. I lined a cookie sheet with foil and baked it at 350 degrees for 16 minutes while I was prepping everything.
• Line your slow cooker with aluminum foil. Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom. Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese. Repeat the layers and top with cheese reserving 1/2 cup. Pour melted butter over top.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top with remaining 1/2 cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.

Notes

Updated on October 5, 2020

Originally Posted on September 3, 2013

Nutrition

Calories: 305kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 696mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 1mg

 

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Pumpkin Cream Cheese Truffles

Combine cream cheese with pumpkin and a few amazing ingredients to get a delicious truffle. Creamy melt in your mouth richness with all the flavors of fall, it’s the perfect decadent dessert!

I love the spice that comes from the gingersnaps in this recipe. Ginger is such a great flavor to bake with, try these other ginger rich recipes.  Perfect Gingerbread Cookies, Best Ever Molasses Cookies, or Gingerdoodles.

Pumpkin Cream Cheese Truffles

These Pumpkin Cream Cheese Truffles are the perfect dessert when you want something sweet and full of those sweet fall flavors but you don’t want a whole piece of pie. Pumpkin and cream cheese are a match made in heaven and the richness of these truffles is irresistible.

These are perfect for a quick but impressive dessert and although they take a little time, they are quite simple to make. Rolling the truffles in the white chocolate and waiting for them to set is the hardest part. They are going to be the hit of table, whether it’s at your office party, a family gathering or a festive holiday. They are sure to impress.

White Chocolate Truffle Ingredients:

Combining the flavors of graham crackers and gingersnaps in the truffles adds a little bit of crunch and texture with flavor that will have you coming back for more. Luscious white chocolate is melted to perfection coats the delicate balance of sweetness and spice. We call it a bit of fall Heaven.

• Gingersnap Cookie: You want to buy ones that are crunchy not soft
• Graham Cracker: Blend these with the cookies so they’re all the same consistency
• Cream cheese: You can use low fat cream cheese
• Confectioners’ Sugar:  Other wise known as powdered sugar
• Pumpkin Puree: You don’t need a whole can, save the rest in the fridge for another pumpkin recipe
• Cinnamon: Blends beautifully with the ginger
• Salt: Helps to balance the sweet
• White Chocolate Chips: You’ll divide the white chocolate chips to use in two different times. Almond Bark will also work for the coating.

Making Pumpkin Truffles:

• Crumbs: In a food processor place the cookies and crackers and pulse till fine crumbs. You can also place them in a gallon freezer bag and crush with a heavy rolling pin.
• Mix: In a large bowl combine the crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt and beat till smooth.
• Melt:  Melt 1/2 cup chocolate chips in the microwave in 30 second increments stirring between each one till melted. Watch carefully so you don’t burn it. Add the melted chocolate to the truffle mixture and chill for about 2 hours till solid enough to roll into balls.
• Form: On a lined baking sheet with parchment paper, roll a heaping teaspoons of the mixture into balls. Melt the remaining chocolate and drop the balls in the chocolate using a spoon to coat.  Place the truffle on the parchment paper and garnish with extra crumbs if desired.
• Chill:  Refrigerate the truffles for at least 30 min or till chocolate has set. Refrigerate any leftovers.

 

Why this Truffle Works and Tips:

• Gingersnaps and Graham Crackers: Truffles need a soft mold-able center so you can roll them into that iconic truffle shape. The gingersnap and graham cracker crumbs provide the stability and intense added flavor to the pumpkin mixture. Pumpkin puree is borderline runny. Combined with the cream cheese and white chocolate you have a perfectly soft delicate flavored middle.
• Crumb Tip: The finer the crumb the easier the filling will be to shape and roll and mix together.
• White Chocolate: White chocolate chips are made to hold their shape when melted so it can be tricky to get it the right consistency. That’s why you want to melt it in increments, and stirring often to help break it down and not burn it. Using the White chocolate chips in the batter will help it hold it’s shape when it cools.
• White Chocolate Tip: If you have trouble melting the chocolate to the right consistency for the outer coating, use the almond bark or a high quality white chocolate that will melt easier.
• Melting:  Moisture is the enemy of melting chocolate. Be careful not let water get into your chocolate especially if you use a double boiler to melt it.

Variations of Pumpkin Truffles:

• Chocolate: Try using dark, semi-sweet or milk chocolate for your outside coating.
• Garnish: Sprinkle with pumpkin pie spice or course salt for a different flavor.
• Filling: Add in finely chopped walnuts or pecans for a little extra crunch.
• Substitute: You can substitute pumpkin pie spice for the cinnamon or add nutmeg with the cinnamon for a bit for zing.

More Pumpkin Sweetness:

• Pumpkin Cream Cheese Muffins
• Pumpkin Roll Bars
• Skinny Pumpkin Cream Cheese Bread
• Pumpkin Cream Cheese Thumbprint Cookies
• Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream

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Pumpkin Cream Cheese Truffles

A delicious no bake truffle that is combined with pumpkin and cream cheese!

Course Dessert, Snack

Cuisine American

Keyword cream cheese truffles, pumpkin truffles, truffles, white chocolate truffles

Prep Time 20 minutes

Chill 2 hours 30 minutes

Total Time 2 hours 50 minutes

Servings 12 Truffles

Calories 291kcal

Author Alyssa Rivers

Ingredients

• 1 1/2 cup gingersnap cookie crumbs
• 1/4 cup graham cracker crumbs
• 2 ounces cream cheese softened
• 2 tablespoon confectioners’ sugar
• 1/4 cup canned pumpkin purée
• 1/4 teaspoon ground cinnamon
• Pinch of fine salt
• ½ cup white chocolate chips
• 2 cups white chocolate chips almond bark will also work

Instructions

• In a large mixing bowl or kitchen aid mixer with paddle attachment, combine gingersnap crumbs, graham cracker crumbs, cream cheese, sugar, pumpkin puree, cinnamon and salt. Beat until smooth.
• Melt 1/2 cup chocolate chips in microwave every 30 seconds, stirring so that it doesn't burn. Add the melted chocolate and combine with mixture. Cover and chill for about 2 hours until it is solid enough to roll into balls.
• Line a baking sheet with parchment paper and roll one heaping teaspoon of the mixture into balls. Melt the remaining white chocolate and drop the balls in the chocolate using a spoon to coat. Lift the truffle out of the chocolate and place on the parchment paper. Garnish with additional gingersnap crumbs and graham cracker crumbs if desired.
• Chill truffles for about 30 minutes until chocolate has set. Refrigerate remaining truffles.

Notes

Updated on September 21, 2020

Originally Posted on October 15, 2013

Nutrition

Calories: 291kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 176mg | Fiber: 1g | Sugar: 27g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg

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Pumpkin Spice Pancakes

Delicious, perfectly spiced, fluffy pumpkin pancakes are so moist and full of flavor, it’s like having pumpkin pie for breakfast! Top these with a dollop of whip cream and a drizzle of syrup and its pure pumpkin heaven.

If you really want decadence try topping these spiced pancakes with a cream cheese whipped topping found here: Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting. Or try one of these delicate but flavorful butters, you won’t go wrong with any of them: Cinnamon Honey Butter and Maple Plant Butter (3 ways)!

Pumpkin Spice Pancakes

These are best pancakes to wake up to on a chilly morning. The pumpkin makes the amazingly moist and dense, but the milk and egg and (especially if you use buttermilk) will make them light and fluffy. Everyone will love these along with a nice cup of cocoa or apple cider. It’s sure to be a family favorite.

I also love the fact that this is a  great way to use up leftover pumpkin puree from other amazing fall baking recipes that don’t use a whole can. Genius. They are so quick and simple you might just use them as a quick dinner idea. Pancakes for dinner? Yes please!

Pumpkin Pancake Ingredients:

These are super easy to whip up and put together.

• Flour: All purpose flour or unbleached bread flour will both work.
• Brown Sugar: Adds rich golden sweetness
• Baking Powder: This is the leavening agent that helps give pancakes their fluff.
• Salt:  Balances the sweet.
• Cinnamon, Nutmeg, Ginger, Cloves: The must have spices for anything pumpkin.
• Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
• Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
• Egg: Use Large eggs, not medium.
• Butter or Vegetable oil:  Either one will work, it’s whatever you prefer.

Let’s Flip Some Pancakes!

Takes about 10 minutes to mix up so you don’t have to wake up super easy.

1. Whisk: In a large bowl and whisk together the flour, brown sugar, salt and spices.
2. Mix: In a different bowl mix up the milk, pumpkin egg and butter or oil together.
3. Combine: Stir together the flour mixture and the wet mixture till just combined. It’s OK if it’s lumpy.
4. Cook: On an oiled  skillet heated on medium or about 350 degrees add 1/3 cup of batter to the center of the skillet or if using a griddle space out as many as can fit without touching. Once bubbles form on the surface of the pancake and edges harden a bit, flip over and cook for 2-3 minutes more.

Why not Buttermilk in these?

I used to be scared to make pancakes. Making pancakes is now a favorite on my breakfast menu. Usually I have most of the ingredients on hand and they are always a hit at our house. These pumpkin spice pancakes tasted so incredible with the pumpkin. The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!

• Science Lesson: If you notice this Pumpkin Spice Pancake recipe does not call for buttermilk, a staple in most pancake recipes. The reason is that we are adding baking powder instead of baking soda.  To get those nice light airy fluffy pancakes all baking powder needs is two things to cause a bubbly reaction. It needs a liquid (milk) and then heat (when you cook it). Because it is a “double acting” agent your batter can sit for a bit and you’ll still get those amazing air pockets that help it get nice and airy.
• Baking Soda needs the acidity from the buttermilk to create a chemical reaction, and it’s usually immediate (think science fair exploding volcano) this means you would need to cook your pancakes as soon as possible and not let the batter sit too long, other wise you’re pancakes will become gummy in the middle and not light and fluffy. Buttermilk will actually neutralize the acid in the is already in the baking powder which can sometimes create stodgy pancakes.
• Conclusion: If you must have that amazing tang that comes from buttermilk in your pumpkin spice pancakes, and I don’t blame you, add 1 teaspoon of baking soda and reduce the baking powder to 1 teaspoon. Then replace the 1 cup milk with 1 cup buttermilk.

Storing and Freezing:

These are so yummy, you’ll want to make them year round, not just in the fall. Just a hint for you, be sure to make a big batch, these will disappear fast!

• Hold them: This recipe can be easily doubled to make a lot of pancakes for a crowd or for freezing later. If you plan on feeding an small army for breakfast you can cook the pancakes and them warm in a 200 degree oven on a baking sheet with a cooling rack inside so they don’t get soggy. If your batter gets to thick add a little bit of milk till desired consistency.
• Freeze: Double the recipe and save some for another day. Simply cool the pancakes completely, place in a freezer safe container or bag and they’ll keep for up to 2 months. You can either microwave them or pop them in the toaster for a quick go to breakfast.

More Amazingly Spiced Pumpkin Recipes:

Use the Homemade Pumpkin Spice recipe to make these other fantastic treats.

• Pumpkin Spice Sheet Cake with Cream Cheese Frosting
• Grandma’s Famous Pumpkin Pie
• Homemade Pumpkin Spice “Latte” Floats
• Pumpkin Spice Buddies
• Pumpkin Pie White Hot Chocolate

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Pumpkin Spice Pancakes

Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!

Course Breakfast, Main Course

Cuisine American

Keyword pumpkin pancakes, pumpkin spice pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8 People

Calories 146kcal

Author Alyssa Rivers

Ingredients

• 1 1/4 cup all purpose flour
• 2 Tbsp brown sugar
• 2 tsp. baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp ground nutmeg
• dash of ground ginger
• dash of ground cloves
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 Tbsp vegetable oil or melted butter

Instructions

• In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
• In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
• Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
• Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
• Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.

Notes

Updated on September 19, 2020

Originally Posted on October 1, 2013

Nutrition

Calories: 146kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 97mg | Potassium: 225mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2462IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg

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