Best Jiffy Cornbread Pudding Recipes
JIFFY CORN PUDDING
Creamed corn, corn niblets, and sour cream baked into sweet, moist cornbread, this Jiffy Corn Pudding is delicious enough for any holiday gathering or dinner meal. Not only does it bring you back to your southern roots, but it's so quick and easy to whip up!
Provided by Kari
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F and spray a 2-quart baking dish with non-stick spray.
- In a large mixing bowl, combine melted butter, corn, & creamed corn. Stir until well combined.
- Mix in eggs, then sour cream. Stir until fully mixed.
- Stir in muffin mix until there are no more clumps.
- If you are going to mix in jalapeños and cheese to half of the batter, do so now.
- Pour mixture into baking dish and bake until golden on top - 30 - 35 minutes.
Nutrition Facts : ServingSize 0.5 cup, Calories 205 kcal, Carbohydrate 2 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 226 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
JIFFY CORNBREAD PUDDING
This is a classic Southern dish. I've been making it for years, and it's a family favorite. Try using Colby Jack instead of Cheddar or adding green chiles for a change.
Provided by Tess Geer
Categories Side Casseroles
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400. Spray an 8x8 baking dish with cooking spray.
- 2. Combine all ingredients in a large mixing bowl until well blended and pour into baking dish.
- 3. Bake 40 minutes until nicely browned. Let rest for five minutes before serving. Serve with a spoon.
JIFFY CORN PUDDING
Make and share this Jiffy Corn Pudding recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Corn
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Grease 9x13-inch pan and pour in batter.
- Dot with butter; bake at 350F for 45 minutes to 1 hour.
- Cut in squares and serve.
Nutrition Facts : Calories 315.7, Fat 14.5, SaturatedFat 6.7, Cholesterol 70.2, Sodium 463.8, Carbohydrate 43, Fiber 3.9, Sugar 11.3, Protein 7.1
CORNBREAD PUDDING
I love serving this satisfying corn bread pudding recipe with shrimp or other seafood. I actually adapted the dish from my mom's recipe, and it always reminds me of her. -Bob Gebhardt, Wausau, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika. , Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 249 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 461mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
JIFFY CORN CASSEROLE
This slightly sweet and totally tasty Jiffy corn casserole is a side dish made in heaven with creamy corn mixed into every bite of your cornbread! Whether you call it corn casserole, corn pudding, or spoon bread, it's a side that goes with practically anything!
Provided by Angela
Categories Casseroles Side Dish Thanksgiving
Time 50m
Number Of Ingredients 5
Steps:
- Preheat your oven to 350°F (175°C) and butter an 8x8 baking dish.
- In a medium mixing bowl mix together the Jiffy Corn Muffin mix, drained whole kernel corn, creamed corn, sour cream, and melted butter.
- Transfer into your prepared baking dish and bake in the middle of your oven's center rack at 350°F (175°C) for 45-50 minutes or until golden. Remove from the oven and serve immediately.
Nutrition Facts : Calories 353 kcal, Carbohydrate 37 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 46 mg, Sodium 594 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 9 g, ServingSize 1 serving
CORN PUDDING - JIFFY RECIPE - (3.9/5)
Provided by CorbettCook
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F (175°C). Lightly grease a 2-quart casserole dish. In a medium sized bowl, add the whole kernel corn, cream style corn, butter, sour cream, and corn bread mix; mix well. Pour mixture into the prepared casserole dish. Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean. For a more of a pudding like texture, add 2 more eggs and half a cup of half and half. Tip: Rinse the corn to reduce the "canned" taste.
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