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CORN PUDDING RECIPE JIFFY FULL
CORN PUDDING RECIPE JIFFY FREE

You can eat this cornbread cold or heat it up in the microwave! Enjoy your leftovers within 4 days for the best results. Store leftover pieces of cornbread casserole in an airtight container in the fridge.

Serve with Meat: This casserole makes a lovely side dish for any chicken, pork or steak recipe! It goes really well with this Slow Cooker Lemon Butter Chicken recipe.

Top with Butter: This cornbread is nice and buttery on its own, but you can always spread a little extra butter on top for good measure.

It tastes amazing with crumbled bacon, spinach, cheese or jalapeños.

Add Mix-Ins: There are tons of tasty mix-ins you can add to your cornbread casserole.

Add a Garnish: If you want to add a simple garnish to your cornbread, sprinkle it with some scallions or cilantro leaves!.

Keep it well covered in the fridge and be ready to add a few minutes to the baking time since the batter is chilled. You can store the prepared batter for this cornbread for a couple hours before baking it, if preferred. Over baking this casserole may cause it to get a bit dry.

Don’t Over Bake: Once the edges of your casserole are lightly browned, it’s time to remove it from the oven.

Double the Recipe: If you’re serving a crowd, you can double this recipe and bake your cornbread in a 9×13-inch baking dish.

CORN PUDDING RECIPE JIFFY FREE

If you don’t want your cornbread to have a touch of sweetness, feel free to leave out the sugar altogether.

Adjust to Taste: You can change the amount of sugar you add to this dish based on your flavor preferences.

Serve Warm: Remove your casserole from the oven, serve it warm and enjoy!.

If it seems a little jiggly in the middle, that’s fine.

Bake: Pour the mixture into the prepared baking dish and bake for 55-60 minutes, or until the top and edges are lightly brown.

Add Corn & Cornbread Mix: Add the cornbread mix, whole corn kernels and creamed corn and stir together until combined.Combine Casserole Ingredients: In a large bowl, combine the eggs, sour cream, butter, sugar and salt and whisk until well combined.Spray a 9-inch square baking dish with nonstick spray. Prepare for Baking: Preheat the oven to 350☏ (180☌).

It doesn’t always make food taste “salty,” but it actually enhances flavors. Sour Cream: This will add moisture and give your cornbread great flavor.You definitely don’t want to leave them out. Eggs: The eggs are needed to bind the casserole together and give it some fluffiness.

This brightly colored side dish could also be considered corn pudding, but I like to call it a casserole because it’s not custard-y, as the word pudding implies.

CORN PUDDING RECIPE JIFFY FULL

It’s full of your favorite cornbread flavors, and it has the soft and moist texture of a perfectly baked casserole. Apart from the corn, there are only 6 ingredients needed to make this side dish!Ī cornbread casserole combines all the things you love about cornbread and casseroles. The creamed corn will add the right amount of moisture, but the kernels will keep it from getting soggy. This cornbread casserole uses both creamed corn and and whole corn kernels to give it the best consistency. I love making this cornbread for fancy holiday meals or everyday weeknights – it’s great for any occasion! It’s such a simple side dish that’s filled with savory flavors and a touch of sweetness from the sugar. I can’t get enough of this warm and buttery cornbread casserole.