Jiffy Corn Casserole Recipe
Corn pudding is a creamy casserole that has the consistency of a thick pudding. It is an excellent side dish for a holiday or a BBQ. It is made with canned corn, sour cream, and butter.
Equipment
Ingredients
- 8 oz box Jiffy cornbread mix
- 14.75 oz can cream corn
- 15.25 oz can whole kernel corn drained
- 1 c sour cream
- 1/2 c sharp cheddar cheese shredded
- 1 egg
- 1/2 stick butter
- 4 oz can geen chilis drained
Instructions
- Drain the can of whole kernel corn. (Note, don't drain the creamed corn.)
- Melt the butter.
- Preheat oven to 350F.
- Spray a 9" x 9" baking dish with cooking spray.
- Using a wooden spoon or bowl scraper: Mix all of the ingredients in a large bowl until thoroughly combined.
- Transfer mixture to the prepared baking dish.
- Bake for 45 minutes or until lightly brown.
- Check center with a clean knife or toothpick. A few crumbs will cling.
- Let rest for 5 to 10 minutes, then spoon up servings or slice to serve.
Notes
Notes: The more shallow your pan, the less time it will need to bake. For a 9x13, check doneness at 40 minutes; for a 9x9, check at 45 minutes; for an 8x8 check at 50 minutes and it may take as much as 55 minutes to bake through.
Nutrition
Serving: 5ozCalories: 235kcalCarbohydrates: 31gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 36mgSodium: 461mgPotassium: 184mgFiber: 2gSugar: 7gVitamin A: 295IUVitamin C: 7mgCalcium: 85mgIron: 1mg
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