I know a lot of you have been asking me for my Banana Pudding recipe, but I’m just not sure I’m ready to give that up yet. Instead, I have a very easy Corn Pudding recipe you must make for your holiday dinners this season!
I took this two places this year for Thanksgiving, and both households absolutely swooned over it. Honestly though, it’s so simple, and it’s a Jiffy recipe. Beautiful food doesn’t have to be from scratch. It can be found in any recipe that your family loves, as long as it’s prepared out of love.
Of course you know I made a Banana Pudding for one Thanksgiving meal, but it may be a bit before I make another one. I made so many of them preparing for the Washington, D.C. trip. A recipe that was maybe made once or twice a year, became once a week for the month of October and beginning of November…too much sugar, and maybe why I started back on Weight Watchers last week. *smiles*
I truly hope you will try this delicious Corn Pudding that is so easy to make when everything else seems to be a hassle at most Holiday functions.
Jiffy Corn Pudding
- 1 can whole kernel corn
- 1 can cream style corn
- 1 stick butter, melted and cooled
- 1 cup sour cream
- 2 eggs, beaten
- 1 pkg. Jiffy corn muffin mix
Beat eggs. Add melted butter, add sour cream, corn, and Jiffy mix. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees or until a golden brown on top and a knife inserted in the middle comes out clean.
*Variation: Try adding some of these items…1 cup shredded cheddar cheese, 2 fresh jalapenos (seeds and all), 1 chopped bell pepper (any color), or maybe even a minced fresh garlic clove. Get creative with it, and enjoy!
Best tip I can give you for your food prep this season…Utilize your cooling racks in your fridge to maximize space. They allow you to stack dishes in there that you otherwise wouldn’t be able to stack on top of each other.