Jiffy cornbread mix corn pudding + muffins + waffles.
Although I love the South deeply, I'm a California girl. While I absolutely did grow up eating Jiffy cornbread mix, I had never encountered this unbelievable, everybody knows and loves it down here, totally classic Southern food staple until I moved to New Orleans. My landlords/friends/surrogate family make it at holiday meals and traditional dinners, and every time I ate it I was like !!!!!! Whenever I asked about it they responded with agreement, the statement expressed in a tenor of this old thing? but still in a tone of passionate affirmation of Jiffy corn pudding's totally insane deliciousness. I think, now that I have made and eaten it many times, that this dish could easily be put in the same category as pigs in blankets: totally scrumptious guilty pleasure food that is so simple to make it's almost criminal, but doesn't keep that well for very long after you make it.
Jiffy cornbread mix is one of those things like Ritz crackers, and marshmallow fluff, that are essentially American, and basically won't be found in other countries. Maybe I'll reverse engineer this recipe for my sister, who lives in Paris, and has 2 French step-children completely obsessed with Southern style barbecue - I'm certain they would love this dish, but for the rest of you, try this recipe if you want some high calorie, low technology, baking for idiots style food. This is classic American comfort food, and best of all, if you like it you can stock up on most of the ingredients, so to make it in a minute all you'll really need that you may not already have is some sour cream.
Jiffy corn pudding is super moist, really really buttery, sweet, but also savory, and it's damn good. It also takes additions very nicely, and with a little patience, the leftovers turn into really delicious waffles that are equally good with syrup or gravy - yes, I've tried them both ways. If you make some corn pudding, and you're lucky enough to have leftovers, for at least a couple of days after you'll have breakfast for dinner (or just breakfast), or a really good waffle side that would be as at home with soup as it would be topped with pimento cheese, or in place of potatoes with whatever meat or eggs you're getting into. If you have little ones who are just learning to cook, they could very easily master this - Jiffy cornbread mix muffins were in my childhood cooking arsenal, and turning Jiffy cornbread mix into corn pudding is almost as easy as just making the muffins. Read on, and you'll see.
- 1 (15 oz.) can corn, drained
- 1 (15 oz.) can creamed corn
- 1 stick of butter
- 8 ounces sour cream
- 1 box Jiffy cornbread mix
- Optional: additional mix ins such as green chile, chunks of cheese, blueberries, or roasted nuts.
preheat oven to 350 degrees
- Melt the butter. Brush or wipe down the sides of your pan with some of it. Optionally, you can spray the pan with cooking oil.
- Mix well. Add both cans of corn to the melted butter and stir together.
- Combine with sour cream. Add your mix ins after the sour cream, if using.
- Add in Jiffy mix. Sprinkle the cornbread mix over the wet ingredients, breaking up any clumps as you go. Mix together until fully incorporated. Pour into a 9 inch loaf or similarly sized casserole or pan. If making muffin sized puddings you can use liners, but cooking spray works just as well and gives you more crispy outside skin (yum).
- Bake 45 minutes or until puffy and golden brown.
- The corn pudding will come out of the oven fluffy and domed. As it cools, it will deflate. That's normal. In my photos the blue casserole is fairly fresh out of the oven, and the white glass casserole and muffins are fully cooled.
- My blue casserole is pretty small, so I filled it and then used the extra for the muffins. If making muffins, fill the cups 3/4 full. They rise, but excessively. In fact, don't fill whatever pan you are using to full, or you'll have a mess on your hands. This pudding rises about as much as a quickbread, which is to say, not that much, but still, some. If you're concerned, just put a cookie sheet under your dish to catch any dribbles.
- Any optional additions to this recipe are welcome, and in my brief experience, work pretty well. For the baby blue casserole and the muffins I added green chile and cheese. I sprinkled the tops of the muffins with more cheese. I used about a cup of cheese and 1/2 cup of green chile. My cheese was grated, but I think chopped chunks would've made more impact. If using fruit, something like blueberries, which will hold in most of their moisture will probably work a little better than a really wet fruit. I'm only guessing though. Let me know what you find out.
- My guess is that this recipe would probably still work with a bit less sour cream and butter. Reduce for lower caloric impact if you dare.
- If you'd like to waffle your leftovers: cut around the perimeter of the leftover pudding and pop it out of the pan in one piece. While it's cold, slice thinly. Preheat your waffle iron to high heat. Because there is so much butter in the pudding, you do not need to butter or oil the iron first. Because there is a lot of moisture in the pudding it will sizzle and let off a lot of steam for a few minutes after you close the lid. You are going to need to be patient and really let these guys cook for a while before they will dry out and form a crunchy-ish skin, or you wont be able to lift them out. Using a wooden utensil, like a chopstick or a fat skewer, gently pry them up onto a spatula to remove from the waffle iron without breaking. As they cool they hold their shape a but better. Cover in whatever sauce you like and go crazy.