![]() ![]() It may take 10-20 minutes longer to bake since it will be colder. The next morning take it out of the refrigerator and let it sit for 30 minutes then bake. You can make this the night before without baking it and cover and refrigerate. It will bake faster in a 9×13 dish so check it at about 30 minutes. Butter: a stick of melted butter adds rich flavor and keeps the casserole moist and tender. You can make this recipe in an 8×8 baking dish for a thick corn pudding or a 9×13 for a thinner pudding. Jiffy Corn Muffin mix: the base of the casserole, the sweet Jiffy cornbread mix gives the pudding a cornbread-like texture, and includes the cornmeal, flour, leavening agent, and other ingredients that you’ll find in a classic cornbread recipe. If you double this recipe use at least a 9×13 baking dish. If you are serving this with a meal that doesn’t have any type of bread dish then adding the eggs would be a great idea! I added one egg but I next time I won’t add any eggs as I like it to be more pudding like especially for Thanksgiving when bread and dressing are being served as well. You can add no eggs or 1 to 2 eggs for a lighter, more cake-like consistency. It’s a mix between a cornbread and like a corn “bread pudding.” It’s savory, mildly sweet from the Jiffy mix and it’s a family favorite! This dish goes by many names: corn casserole, corn pudding, spoon bread or corn soufflé. Transfer mixture to a lightly greased 9 x 13 baking dish and bake in a 350 F oven for about 40 to 50 minutes or until golden and set and a toothpick inserted in the center comes out clean. An easy, delicious corn side dish that is perfect for your Holiday table! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |