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#Cream corn casserole without jiffy mix free

This beautiful dish is not like a loose creamed corn and it is not sturdy or dry like a cornbread.

#Cream corn casserole without jiffy mix free

I’ve been using ButcherBox personally for the last year – I actually signed up when they had their turkey deal LAST year, so I got in on the free turkey action myself!īeing a ButcherBox customer for the last year, I have felt so good about buying from a company that prioritizes family farms, sustainability, and humane farming practices.Īnd bonus – I love their bacon in this recipe! Onto The Corn Casserole How it works: if you’re a new member, click here to get a 10-14 pound turkey totally free in your first box! You just have to make sure you sign up by Sunday, November 13th. This year, we get to re-share this favorite recipe in partnership with ButcherBox and I get to tell you about how you can get a FREE TURKEY to be serving alongside your corn casserole at the Thanksgiving or holiday meal. This corn recipe has been a holiday favorite with my family over the years (hence the name “everybody’s favorite”)! We make it every year. Yes! This cornbread pudding can be made as directed the day before and stored in the refrigerator overnight.Comment icon 106 more comments This post is sponsored by ButcherBox.Ĭorn Casserole and Holiday Turkey: A Match Made In Heaven Add some herbs! Fresh chives or parsley would add a pop of green and freshness!.Shredded cheddar cheese would be delicious in this corn pudding casserole.This is more of a sweet corn pudding however you can make this more savory by adding minced onions, garlic, bacon or jalapeños.You can also reheat individual servings in the microwave. 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 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.

Here are more Thanksgiving side dishes to enjoy!.