I love corn casseroles and these are totally different! I have made the Jiffy Corn Casserole several times for potluck dinners and there is never a crumb left—and this one is super easy to make. It is more like a spoon bread.
The Corn Pudding is my favorite way to make something special with corn. It is easy and my husband says it is good enough for dessert (not really, but he enjoys it that much). I got this recipe from the newspaper July 31, 1997
Try them both for Thanksgiving, Christmas or anytime.
Jiffy Corn Casserole
- 1 pkg. ” JIFFY” Corn Muffin Mix.
- 1/2 cup margarine or butter, melted.
- 1 can whole kernel corn, drained.
- 1 can cream style corn.
- 1 cup sour cream.
- 2 eggs
- Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm
Corn Pudding
- 4 Tablespoons sugar (1/4 cup)
- 4 Tablespoons all-purpose flour (1/4 cup)
- 2 Tablespoons butter, softened
- 4 eggs
- 1 can whole kernel corn, drained.
- 1 can cream style corn.
- 1 ¼ cup milk
- salt and pepper to taste
Mix sugar and flour. Add softened butter and eggs; beat well. Add corn and milk. Season to taste and pout into buttered baking dish. Bake at 350 for 1 hour or until set-up. Stir 4-5 times until it begins to set up.
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