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02/14/2021

~ In a Jiffy-Cornbread-Mix Creamed-Corn Pudding ~

IMG_9320 2A few snow storms ago, more than three storms and within 7-10 days, but, truth told, there've been so many snow events, I've lost track, there was discussion, on one of my Facebook friend's pages, about store-bought cornbread mixes.  We discussed the rising cost of them, and, which one us "cheaters" consider the best.  As it turned out, almost unanimously, it was the 59-cent-a-box Jiffy brand. We went on to share our favorite ways to "doctor it" up.  Fun, yum and don't tell anyone it's a mix.  Jiffy corn muffin mix, has been a staple in my pantry for over four decades, and, it's the hands-down preferred brand amongst all of us card-carrying cheaters.

When the end justifies the means, I'm all for shortcuts.

IMG_9264Jiffy corn muffin mix-- a staple in my pantry for over 40 years:

IMG_92134  tablespoons salted butter

1 1/2  cups buttermilk

2  tablespoons sugar

3/4  teaspoon  sea salt

1  teaspoon coarse black pepper

2  large eggs

2  14 1/3-ounce cans cream-style corn

1  8 1/2-ounce box Jiffy corn muffin mix

no-stick cooking spray, for preparing casserole

IMG_9216 IMG_9216 IMG_9220 IMG_9220 IMG_9230 IMG_9232 IMG_9234~Step 1.  Spray a 2-quart casserole with no-stick spray and set aside. Preheat oven to 350º with oven rack in center.  Place butter in a 2-cup measuring container and melt in microwave. After shaking the container of buttermilk (to make sure it's an even consistency throughout), stir 1 1/4 cups buttermilk into butter, followed by the sugar, salt and pepper.  Lastly, crack in the eggs and whisk them in too.

IMG_9239 IMG_9239 IMG_9245 IMG_9250 IMG_9251~Step 2. IMG_9257Transfer the butter-buttermilk mixture large bowl.  Add and fold in the contents of both cans of cream-style corn.  Add the contents of the box of Jiffy corn muffin mix and fold until ingredients are moistened -- having a few lumps in this mixure is just fine.  Transfer mixture to prepared casserole -- casserole will be very full.

IMG_9257 IMG_9257~ Step 3.  Bake casserole on center rack of preheated 350° oven 45-50 minutes, until puffed through to center and just set.  Casserole will still be slightly "jiggly" in the center, so, do not over bake.  Remove from oven, place on a wire rack and allow to cool about 15 additional minutes prior to scooping onto plates or into bowls and serving -- casserole will firm up a bit during the 15 minute rest time, so, do not skip this step.

Go ahead, get a scoop, take a taste.  It's amazing all by itself, or:

IMG_9301Try corn pudding served w/a side of nachos topped w/chili:

IMG_9333A cross between corn bread & corn pudding = corn casserole:

IMG_9200And, don't forget the recipe for double-delicious cornbread:

IMG_9118In a Jiffy-Cornbread-Mix Creamed-Corn Pudding:  Recipe yields 8-10 servings.

Special Equipment List:  2-quart casserole; 2-cup measuring container; fork; large rubber spatula; wire cooling rack
 
6a0120a8551282970b01bb0984a3a7970dCook's Note:  Cornbread, corn casserole, or, corn pudding. Whatever Jiffy recipe you choose, besides fried chicken or barbecued spareribs, my favorite thing to serve any one of them with is chili.  In the latter 1980's, my mom came across a copycat recipe for Wendy's chili in Women's Day magazine.  Except for the addition of the Tostitos salsa, which I added at the behest of our middle son, the recipe is unchanged.  I won't lie.  I have several recipes for chili in my repertoire, but, this one, kid-tested and mother approved, like Dave Thomas, is a success story.  It pleases everyone.   Try my ~ Kids' Stuff:  Mel's Copycat Wendy's Chili Con Carne ~.
 
"We are all in this food world together." ~ Melanie Preschutti
 
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)

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