Best Corn Pudding Casserole Without Jiffy Recipes

BEST CORN PUDDING CASSEROLE WITHOUT JIFFY

Steps:

• Combine dry ingredients (sugar, flour, baking powder and salt) with a fork or whisk in a small bowl, set aside.
• In a large mixing bowl, whisk eggs, whipping cream and melted butter. Gradually add the sugar mixture, whisking until thick and smooth.
• Stir in corn and pour into 9x13 greased casserole dish the casserole dish.
• Bake at 350F degrees for about 45-70 minutes until pudding is set and deep golden brown around the edges and very slightly jiggly in the center. (see notes for tips on baking)
• If baking in individual ramekins, place ramekins on baking sheet and bake at 350F degrees for about 30 minutes. The pudding is done when the edges are golden brown and inserting a knife into the center of the pudding comes out clean.
• Allow pudding to rest for about 5 minutes before serving.

CORN CASSEROLE WITHOUT JIFFY®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
• Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
• Bake in the preheated oven until bubbly, about 25 to 30 minutes.

CORN CASSEROLE WITHOUT JIFFY

Steps:

• Preheat the oven to 350 degrees F.
• Grease an 18.6-ounce oven safe baking dish and set aside. Click for an 18.6-ounce casserole dish.
• In a medium bowl, whisk together melted butter, sour cream, and egg until well combined.
• Stir in sugar, corn, flour, yellow cornmeal, salt, and baking powder.
• Pour mixture into the prepared pan.
• Bake in preheated oven for 35 mins or until the mixture has set. It's ok if it is still slightly jiggly.