"A THANKSGIVING CLASSIC"
Jiffy Mix Corn Bread Pudding
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A Note from Feedfeed
With the convenience of Jiffy corn muffin mix, this recipe effortlessly combines cream-style corn, whole corn kernels, and a rich ensemble of ingredients to create a golden-brown holiday side dish. Melted butter, and sour cream, add a touch of creaminess that balances out the casserole, transforming into a pudding that is both moist and flavorful. Easy to prepare with a short prep time, this dish emerges from the oven with a crisp top. This Jiffy Mix Corn Bread Pudding is a timeless classic that brings joy to the holiday table.
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- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 8 servings
Recipe Card
ingredients
- 1 package (8.5 ounces) Jiffy corn muffin mix
- 1 can (14.75 ounces) cream-style corn
- 1 can (15 ounces) whole corn kernels, drained
- 1 stick (1/2 cup) melted butter
- 1 cup sour cream
- 3 large eggs
- 1/2 teaspoon salt
Method
Step 1
Preheat the oven to 375°F and lightly grease a 2-quart casserole dish with nonstick cooking spray.
Step 2
In a large bowl, combine the Jiffy corn muffin mix, cream-style corn, whole corn kernels, melted butter, sour cream, eggs, and salt. Mix the ingredients well until fully combined.
Step 3
Pour the mixture into the prepared casserole dish.
Step 4
Bake for 35-40 minutes or until the top is golden brown and the pudding is set.
Step 5
Allow the corn bread pudding to cool slightly before serving.