Quick and Easy Corn Pudding Recipe

Jiffy Corn Pudding Recipe

If you are looking for an easy recipe for corn pudding you are in luck. This is an updated version of grandma's old fashioned corn pudding. We have figured out a way to eliminate all of the hard work, without losing any of granny's great taste. We are sure that you will love this easy corn pudding recipe just as much as our family does.      

Ingredients:

1 stick of butter (melted)

8 oz. box Jiffy corn muffin mix

1 cup cream corn

1 cup white whole corn

1 cup sour cream

2 large eggs

2 tsp. of sugar

Directions:

 (preheat oven to 350 degrees)

Step 1.  Mix melted butter, and Jiffy corn muffin mix together.                                                                

Step 2.  Next add in all the rest of your ingredients, and mix well.

Step 3.  Pour into greased 1 1/2 quart glass casserole dish.

Step 4.  Bake in oven for 35-40 minutes.

Serve warm with butter.

Home Cooked-Cole Slaw

COLE SLAW

Ingredients:

• 1 head of cabbage (shredded)
• 3 carrots (grated)
• 1 sm. green bell pepper (diced)
• 1 tsp. sugar
• a dash of salt and pepper
• 2tsp. vinegar
• 1/2 cup of kraft real mayo

1. Mix all ingredients together, chill for two hours before serving.

Home Cooked- Potatoe Salad

Home Made Potatoe Salad

Ingredients:

• 12 large potatoes (cubed uniformly)
• 1/2 cup of Kraft real mayo
• 1/2 cup of ranch salad dressing
• 1 tbsp. prepared mustard
• 3 stalks of celery (diced fine)
• 1 med. onion (chopped fine)
• 3 boiled eggs (chopped)
• 1/2 cup of dill relish
• 1/2 tsp. of each of the following: salt, pepper, garlic powder, oregano
• garnish with sliced green olives (if desired) sprinkle with paprika

1. Boil cubed potatoes for 10-15 minutes or until tender when pierced with fork, drain and cool for 10 minutes.
2. Mean while, add all ingredients except garnish
3. Add potatoes
4. Mix gently
5. Top with garnishes

Home Cooked-Corn Bread Dressing

CORN BREAD DRESSING

Ingredients

• 1 cup of onion, chopped
• 1/2 cup celery, chopped
• 1 cup of chicken broth
• 1/2 cup of butter
• 8 cups of small corn bread cubes
• 5 boiled eggs, chopped
• 1/2 tsp. of salt and pepper
• 1 tsp. sage
• 1 tsp. oregano

1. Saute onion and celery in butter until tender; add salt and pepper, and broth.
2. Bring to boil; In a large bowl combine chopped eggs, oregano, sage, and bread cubes.
3. Pour butter mixture over bread mix in bowl; stir until well mixed.
4. Dressing may be baked in bird or cover and bake in a buttered 13x9x2 casserole dish at 325 degrees for 45 to 50 minutes.
   makes 8-10 servings