SOUTHERN JIFFY CORN PUDDING
We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.
Provided by LILTEXQT
Categories Corn
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a casserole dish.
- Mix in egg and then all remaining ingredients.
- Bake at 350 degrees for 1 hour.
EASY SOUTHERN JIFFY CORNBREAD PUDDING RECIPE
This Southern style Jiffy Cornbread Pudding is so good your familly will wonder why you don't make it once a week! Enjoy this recipe and watch it dissapear!
Provided by Pam List
Categories Vegetable
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F
- Butter casserole dish.
- Place slightly beaten eggs, melted butter, sour cream, creamed corn and whole kernel corn in a large mixing bowl.
- Combine ingredients well.
- Add Jiffy Cornbread mix and store until mixed will into corn mixture.
- Pour into large buttered casserole dish.
- Bake uncovered forty-five minutes making sure interior heat registers to at least 160 degrees Fahrenheit.
- The casserole should have golden edges and the middle should be firm to the touch.
Nutrition Facts : Calories 300 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 400 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
JIFFY CORN PUDDING
Make and share this Jiffy Corn Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Corn
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Grease 9x13-inch pan and pour in batter.
- Dot with butter; bake at 350F for 45 minutes to 1 hour.
- Cut in squares and serve.
Nutrition Facts : Calories 315.7, Fat 14.5, SaturatedFat 6.7, Cholesterol 70.2, Sodium 463.8, Carbohydrate 43, Fiber 3.9, Sugar 11.3, Protein 7.1
CORN PUDDING - JIFFY RECIPE - (3.9/5)
Provided by CorbettCook
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish. In a medium sized bowl, add the whole kernel corn, cream style corn, butter, sour cream, and corn bread mix; mix well. Pour mixture into the prepared casserole dish. Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean. For a more of a pudding like texture, add 2 more eggs and half a cup of half and half. Tip: Rinse the corn to reduce the "canned" taste.
JIFFY® CORN CASSEROLE
My mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!
Provided by Janice Anderson
Categories Side Dish Casseroles Corn Casserole Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan.
- Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes.
- Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese.
- Bake in the preheated oven until casserole is firm, about 45 minutes.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 46.8 g, Cholesterol 125.3 mg, Fat 32.8 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 18.9 g, Sodium 993 mg, Sugar 11.2 g
CORN PUDDING
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! -P. Lauren Fay-Neri, Syracuse, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn. , Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Nutrition Facts : Calories 435 calories, Fat 22g fat (12g saturated fat), Cholesterol 112mg cholesterol, Sodium 700mg sodium, Carbohydrate 52g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.
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