#CORN PUDDING JIFFY LARGE FREE#

This is a typical wet ingredients into dry ingredients baking situation.

Grease a 1.5 quart casserole dish with butter or spray with non-stick cooking spray. Preheat the oven to 375☏, setting the oven rack to the middle position.

Thanks Bryan S for the suggestion!įor my taste, there’s plenty of sugar and salt in the muffin mix and the two canned corn products, so I don’t think you need to add more. I like the subtle heat it brings, so I’ve added 1/4 teaspoon to the Jiffy recipe.

#CORN PUDDING JIFFY LARGE FREE#

If you’ve got frozen whole kernel corn or especially fresh seasonal corn on the cob, feel free to substitute about 6 ounces of it into this recipe.Ī member of The Virtual Weber Bulletin Board did a riff on this recipe and added some ground white pepper. 1 can (8.5 oz) whole kernel corn, drainedĪfter draining the liquid from the whole kernel corn, you’re left with just shy of 6 ounces of corn.1/2 cup (1 stick) salted butter, melted.The one thing I have noticed is that the number of eggs used is often increased in recipes calling themselves pudding or souffle. It’s similar to corn pudding or corn souffle in fact, the terms casserole, pudding, and souffle are sometimes used interchangeably to describe this dish. It’s not to be confused with cornbread it’s softer, creamier, and has to be spooned out of the casserole dish and eaten with a fork or spoon. It’s a version of corn casserole that includes corn muffin mix, two kinds of canned corn, eggs, butter, and sour cream.

This spoon bread casserole recipe is ripped straight from the Jiffy Mix website.

Corn pudding jiffy large