~ In a Jiffy-Cornbread-Mix Creamed-Corn Pudding ~
A 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.
Jiffy corn muffin mix-- a staple in my pantry for over 40 years:
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
~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.
~Step 2.
Transfer 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.
~ 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:
Try corn pudding served w/a side of nachos topped w/chili:
A cross between corn bread & corn pudding = corn casserole:
And, don't forget the recipe for double-delicious cornbread:
Special Equipment List: 2-quart casserole; 2-cup measuring container; fork; large rubber spatula; wire cooling rack
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