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#Corn pudding jiffy corn muffin mix free

Grease the casserole dish and spread the Jiffy Muffin Mix on the bottom of the pan. The best thing about this casserole recipe is that you’re getting almost all of the food groups into one dish. It takes about 30 minutes to cook the meal (if you start out with cooked ground beef), and it’s ready to go. I cooked the ground beef the day before while I had a little extra time and when I was ready to make the recipe, I was able to pull it out of the fridge and have the meal in the oven and cooking in less than 15-minutes. If you love cornbread flavors, give these Jiffy Cornbread Pancakes with buttermilk and Jiffy Cornbread hush puppies a try. The muffin mix is filling and mixes up well with veggies, ground beef, onions, and cheese–plus, the casserole recipe is super easy to make. It’s not an easy task and Jiffy Corn Muffin Mix has come to the rescue more often than once. One of the frustrations of having two teenage boys is feeding them and keeping them full. Jiffy Cornbread Casserole with Ground Beef If you like cornbread, try Jiffy corn pudding with creamed and whole kernel corn. If you’re looking for a meal that combines scrumptious cheeseburger with veggies, a cornbread-type of bun, and lots of flavor, this is the recipe–and your pickiest eaters will love it. Plus, it’s super easy to make, which takes the pain out of making dinner. You can also reheat individual servings in the microwave.The cheeseburger casserole dish fed the whole family which included two teenage boys, my husband, and myself and we had leftovers. Bake covered with aluminum foil for 20 minutes or until warmed through. Meanwhile let corn pudding come to room temperature.

Reheat: To reheat this corn casserole simply preheat oven to 350 degrees.

Store: Leftovers in an airtight container for up to 5 days in the refrigerator.

Bake for 40-45 minutes or until golden brown and the edges are firm.

Bake: Pour the mixture into the prepared baking pan.

Stir in heavy cream and eggs and mix until combined.

Combine batter: Pour butter into a large bowl along with the sugar, flour, cornmeal, baking powder and salt.

It also helps to use a light colored saucepan for this. Make sure to keep and eye on it so butter does not burn.

Brown butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color.

Grease a 9 x 9 pan with nonstick cooking spray, set aside. Just make sure to thaw corn before using.

Eggs: Help to bind the casserole together.

Heavy cream: You can substitute evaporated milk or make your own evaporated milk at home using whole milk.

Salt: Balances out the sweetness in the casserole.

I have made it both ways and it turns out great!

#Corn pudding jiffy corn muffin mix free

Corn meal: I like to add the cornmeal however if you don’t have it on hand feel free to just use all flour.I like the sweetness it adds to the casserole. Granulated sugar: You can always omit the sugar if you prefer or reduce the amount.

I take it a step further and brown the butter before baking. Unsalted butter: Adds a nice richness to the casserole.It makes it easier to tell when the butter is browning and helps from burning the butter.

I recommend using a lighter colored saucepan when browning butter. Cook for about 5-7 minutes swirling the pan occasionally. Simply heat the butter in a small saucepan over medium heat. Browning the butter is easy and adds a hint of nuttiness to this easy corn pudding. Instead of jiffy mix I used a mix of cornmeal and flour.įor extra flavor I decided to brown the butter instead of just melting it. To replicate creamy canned corn I added in melted butter and heavy cream. I wanted to make this recipe without using canned creamed corn or pre-made jiffy mix. This Corn Pudding Recipe is the perfect side dish to serve for Thanksgiving or any time of the year.