Jiffy Corn Pudding
Jiffy Corn Pudding is an moderately easy dinner. Made with 17 oz. can cream-style corn, 17 oz. can whole kernel corn, 1 pkg. jiffy cornbread mix, 2 beaten eggs and 1/4 c. butter or oil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Drain liquid from whole kernel corn.
Mix together corn and cornbread mix.
Add beaten eggs, shortening and sour cream.
Mix well.
Bake in a greased 9 x 9-inch pan or 1 1/2-quart casserole for 1 hour at 350Β°.
Diced ham may be added.
Makes 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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