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CORN PUDDING JIFFY FREE

This recipe uses a box of Jiffy mix, so it’s a super easy to assemble and bake.Ĭooking mamas, if you want to get the kids involved in the kitchen, Jiffy corn pudding is a great starter recipe! Why you’ll love cheese corn casserole with Jiffy mix In my mind it falls into the same easy food category as good old green bean casserole. In reality, this cheesy corn casserole recipe is NOT fancy nor is it difficult to prepare, but it IS delicious. Let me tell you, we felt very fancy when this dish was brought to the table. Growing up, my Mom sometimes referred to this recipe as “corn soufflé“. Yes! This cornbread pudding can be made as directed the day before and stored in the refrigerator overnight.This Cheesy Corn Casserole recipe is made with Jiffy corn bread mix, and it’s been a family favorite for years! This recipe is easy enough for a weeknight recipe but also is fitting of a place on your Thanksgiving dinner table! Shredded cheddar cheese would be delicious in this corn pudding casserole.This is more of a sweet corn pudding however you can make this more savory by adding minced onions, garlic or jalapeños.You can also reheat individual servings in the microwave.

Bake covered with aluminum foil for 20 minutes or until warmed through. Meanwhile let corn pudding come to room temperature.

Reheat: To reheat this corn casserole simply preheat oven to 350 degrees.

Store: Leftovers in an airtight container for up to 5 days in the refrigerator.

Bake for 40-45 minutes or until golden brown and the edges are firm.

Bake: Fold in corn and pour the mixture into the prepared baking pan.

Stir in heavy cream and eggs and mix until combined.

Combine batter: Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt.

It also helps to use a light colored saucepan for this. Make sure to keep and eye on it so butter does not burn.

Brown butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color.

Grease a 9 x 9 pan with nonstick cooking spray, set aside. Just make sure to thaw corn before using.

Eggs: Help to bind the casserole together.

Heavy cream: You can substitute evaporated milk or make your own evaporated milk at home using whole milk.

Salt: Balances out the sweetness in the casserole.

I have made it both ways and it turns out great!

CORN PUDDING JIFFY FREE

Corn meal: I like to add the cornmeal however if you don’t have it on hand feel free to just use all flour.I like the sweetness it adds to the casserole. Granulated sugar: You can always omit the sugar if you prefer or reduce the amount.I take it a step further and brown the butter before baking. Unsalted butter: Adds a nice richness to the casserole.

It makes it easier to tell when the butter is browning and helps from burning the butter. I recommend using a lighter colored saucepan when browning butter.

Cook for about 5-7 minutes swirling the pan occasionally. Simply heat the butter in a small saucepan over medium heat. Browning the butter is easy and adds so much flavor to this easy corn pudding. Instead of jiffy mix I used a mix of cornmeal and flour.įor extra flavor I decided to brown the butter instead of just melting it. To replicate creamy canned corn I added in melted butter and heavy cream. I wanted to make this recipe without using canned creamed corn or pre-made jimmy mix. This Corn Pudding Recipe is the perfect side dish to serve for Thanksgiving or any time of the year. Here are more Thanksgiving side dishes to enjoy!.