Hers is on the sweeter end of the spectrum of corn puddings, and it’s totally addictive, so beware! So not only do I love it because it’s outrageously yummy, but I love it even more because it brings back memories of her.
This recipe was handed down from my grandmother– it was a dish that she often made when I was growing up. I’ve seen it made with various ingredients, some more sweet and some more savory. Well, it’s served as a side dish, and is most definitely a classic Southern comfort food. Some of you out there may be reading this and thinking, “What the heck is corn pudding?”.
I’ve now learned my lesson and have made a mental note to triple the recipe next year! Dish #1 went fast, so Dish #2 was heated up and over half of it was devoured as well. This is just not acceptable around my office- we want to eat like kings for at least a couple of days! So this time I doubled the recipe and made 2 separate casserole dishes, thinking we probably wouldn’t even put the second one out on the table, but instead, save it for the next day’s lunch. When it came time to make it this year, I remembered that in previous years the container was scraped clean, with no leftovers to have for lunch the next day. But it is nice knowing my food is appreciated :-) Don’t get me wrong, I love corn pudding as much as my co-worker who signs me up for it, so I would probably continue to bring it time and time again even if I wasn’t prompted. When the sign-up sheet comes out, I’m not even the one that signs myself up anymore, yet mine is the first name on the list, with a big CORN PUDDING out beside it. Actually, a couple of my co-workers probably wouldn’t allow me to participate if I didn’t bring it. I’ve actually had several emails from friends and co-workers requesting recipes for a couple of specific things, so I decided I should share them with the world (or at least my lovely devoted readers)!Įvery year we have a Thanksgiving potluck at work, and every year I bring the same thing- Corn Pudding.
Add sugar – if you want it more sweet, you can add 1/4 cup of sugar to the mix.I was planning to blog about a few other things this week but have noticed over the past few days that just about the only thing on most people’s minds is their Thanksgiving menu.Add cheese – 1/2 to 1 cup of grated cheddar cheese is a nice addition if you love cheese.Add 2 Eggs – this makes it lighter and less dense.Can be stored in the refrigerator or freezer if not planning to use right away. Add the vegetable oil and mix until no lumps are present. If you cannot find a box of Jiffy Corn Muffin Mix…make your own. Let it cool for a few minutes out of the oven before serving. Test the center with a toothpick, if it comes out dry and clean, you know it is set. Baking times will vary depending on the size of baking dish you use. Bake at 350 degrees uncovered for about 45 minutes.Pour the mixture into a greased 8×8 baking dish.In a bowl, mix together all ingredients.What you will need for Jiffy Corn Casserole: Serve this with your next dinner, a tasty side dish. Just like our Best Cornbread it’s packed with sweet corn flavor. Combining two types of canned corn, a box of corn muffin mix and sour cream, Jiffy Corn Casserole could not be easier.
Jiffy Corn Casserole combines ingredients you probably already have on hand to create a light, slightly sweet, delicious side dish everyone will love. Whether you call it, corn pudding, spoon corn bread or corn soufflé, this Jiffy Corn Casserole is the perfect side dish.
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