Corn Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CREAM CORN:
2 cans cream corn
2 cans regular kernel corn, drained
8 oz box Jiffy cornbread
1 stick butter, melted and cool
1/2 - 1 cup (can substitute with milk, evaporated milk OR half and half)
1 tab of sugar (optional)
To make CHEESY CASSEROLE, you can add :
1 cup sour cream
1 cup cheddar cheese
2 eggs
For A LITTLE ZESTY dish:
Swap out regular kernel corn for 1 can Mexican corn
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Directions: |
Directions:Preheat oven to 350 degrees.
In a large bowl beat eggs then add all ingredients and mix together. If mixture too thick, add additional milk.
Bake at 350 for 30 minutes with lid/ foil then remove lid/ foil and back an additional 30 minutes to brown.
If baked dish too soupy, place back in oven and allow to cook 15-20 more min without lid/ foil. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: This has been a generational recipe. My mom once had a potluck 20 years ago at a work event. A young lady brought in this delicious corn pudding. She asked her,"what is the secret? It's the best I ever had!" She told her whispering, "Jiffys cornbread!" "What!" Mom started adding Jiffy to her corn pudding for family dinners. My Grandma said, "what is the secret? It's the best I ever had!" Mom told her whispering, "Jiffys cornbread!" "Grandma said What!" She started adding Jiffy to her corn pudding for family dinners. Cooking with my mom in the kitchen, I said, You guessed it! "what is the secret? It's the best I ever had!" Mom told me whispering, "Jiffys cornbread!" "What!" I've been adding Jiffy to my corn pudding for family dinners ever since. So what do you say? generational recipes live on. Pass it on.......
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