Jiffy Corn Pudding – perfect side dish for the Thanksgiving holiday. This casserole uses Jiffy Corn Muffin Mix and comes together quickly and is easy to make.
Over the Thanksgiving weekend, I fixed many traditional dishes for our dinners, such as my yummy Old Fashioned Cherry Cheesecake, Sweet Potato Casserole, and perfectly roasted turkey. A new dish on the menu this year though is this amazing Corn Pudding. Sweet heavens — this stuff is amazing!
If you like souffle and casserole-type dishes, you will love Corn Pudding.
It is so funny though — because when I set this dish on the table, everyone wanted to know what it was. They looked it and kind of had their nose wrinkled up at it because it was — you know — something new that they had never eaten before.
Then they all took their first bite.
All I heard from then on out how delicious it was. I smiled because I already knew how yummy it was. I had tasted it when we had our Thanksgiving dinner at church (you know, the night I made those scrumptious deviled eggs).
Anyway — it was not hard at all to fix. Super easy if you ask me. Everything just goes in the blender and then into the pan.
Corn pudding is good during the holidays, but really — it is good any time of year.
What about you? Did you fix any new dishes this Thanksgiving?
- 8 ounce box of Jiffy cornbread mix
- 1 14.5 ounce can of whole kernel corn drained
- 14.5 ounce can of creamed corn
- 1 cup of sour cream
- 1/2 cup of butter melted
- Preheat oven to 350º F.
- Butter an 8x8 casserole dish
- Add all the ingredients to a mixing bowl. Mix until fully combined. Pour into the prepared casserole dish and bake for 50-60 minutes.
- Serve hot!
Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 57mgSodium: 359mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 3g