You may need to add a few more minutes to the baking time because you’re starting with a cold casserole.The Holidays are all about memories for me.
Simply cover your baking dish with foil, and refrigerate it until you’re ready to cook. This dish can be assembled up to 24 hours before. When you’re ready to use it, let it thaw completely, then reheat and enjoy. Place in an airtight container, or cover with plastic wrap, and place in the fridge for 3-4 days.įREEZE. Seal it tightly in a container, and freeze. 3 dishes of corn pudding – feeds about 24-25 people.2 dishes of corn pudding – feeds about 16-17 people.1 dish of corn pudding – feeds about 8 people.To make things even easier, here is what you’ll need for large crowds at holidays: Because holidays can get crazy and busy, it’s nice to have at least a few easy recipes in the mix.
If you want to be extra cautious, toss your corn in a skillet, and cook off some liquid. You can serve it with any of these main dishes, though:Īvoid watery casserole. It would be PERFECT to make for Thanksgiving dinner. I’m telling you – this is the easiest side dish you’ll make all fall/winter. Add shredded cheddar cheese or pepper jack cheese.Increase the amount of sugar for an even sweeter pudding, or remove the sugar for a more savory dish.Add cooked crumbled bacon to the top, or mix in cubed ham before baking.Mexican Corn Pudding: Add a can of diced green chilis and top with 1 cup of shredded cheddar cheese or Monterey Jack cheese.Use light sour cream and reduce the amount of butter by 2 tablespoons.Be sure to thaw the frozen corn and pat it dry. Use fresh kernels cut off the ear or frozen corn.Serve warm on the side of dinner! Variations: Bake the pudding uncovered for 50-55 minutes.ĮNJOY! When it’s done and ready to be taken out of the oven, it should feel set and lightly browned. Pour the corn pudding into your greased baking pan and put it into your preheated oven. Fold in the corn until it’s all mixed together.īAKE. Alternate mixing in the milk and muffin mix one at a time until each is combined. Don’t forget to scrape those sides! Mix in the sour cream. Beat in each egg one at a time, until well combined. In a large bowl, cream the butter and sugar until it looks light and fluffy. Preheat your oven to 325☏ and grease a 9×13 baking pan.
All recipes corn casserole with jiffy mix how to#
Stir until the dry mixture is smooth, and the lumps are gone! How to Make Corn Pudding
Here is a simple recipe you can use:Ĭombine the first 5 ingredients in a bowl and mix well. If you can’t find the Jiffy cornbread mix anywhere, just use another cornbread mix. If you have some fresh corn kernels you’d like to use – go right ahead! Fresh corn would be super delicious in this recipe. There are just a few ingredients in this corn pudding, which makes it that much easier to mix up. It compliments so many different main dishes! Corn Pudding Ingredients With all of the yummy dinners in my future, I am going to be making this corn pudding a lot. It’s a little bit sweet, and a little bit savory (similar to our Glazed Carrots and Candied Sweet Potatoes), making it 100% delicious. Jiffy Corn Pudding is such a great side dish for your upcoming holiday dinners. It’s so simple that anyone can make it, I promise! Ready for the easiest recipe ever? This corn casserole dish, made with Jiffy Corn Muffin Mix, is your new best friend.
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