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Yes, I know this is basically a cooking blog. And, yes I know, you were probably expecting a cornbread recipe. I’ve made cornbread from scratch and it’s not all that difficult. But you know what? This is my favorite, and apparently, according to the box, America agrees with me. I’ll be having this on New Years Day with my Hoppin’ John and Collard Greens.

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  1. says

    Ha! I just enjoyed some leftover corn pudding with my coffee for breakfast this morning, and ate the last bite before reading your blog post. I make my corn pudding with Jiffy, too. It’s tasty AND versatile! Adding some diced jalapeno peppers is also popular in our house. :)

  2. says

    Gotta love Jiffy! So did you make muffins or pan cornbread? Is that a tupperware measuring cup holding the egg? If so, I’ve got those, too, only in the 1980’s orange color!

  3. says

    I want my Jiffy Cornbread Mix !!!
    You can’t get Jiffy in this stinkin’ country and I have to rely on friends and family members to send me a care package a few times a year!
    It isn’t fair. :o(

  4. says

    I’ve actually never been a huge fan of cornbread. I mean … everytime I’ve had it it’s been really dry. The only time my mother makes it is in conjunction with her chili, and I like fritos in my chili anyway.

    Does that make me Un-American? I do like Collard Greens though!!!

  5. Pam says

    Laura – that sounds good!

    Terri – I know! The crust is my favorite part.

    Antoinette – how do you make corn pudding??

    Queenie – I love your picture!

    Amanda – thank you! I hope you have a good New Years too!

    Kat – I’m glad others think so too!

    Tracie – just like Grandma used to make!

    Paula – I always make mine in a cast iron skillet. Yep, that’s Tupperware! The stuff lasts forever!

  6. says

    OK, lady, I have no idea what’s wrong w/ Blogger tonight — won’t serve up the page with the link to your email — so here’s the recipe, with my snarky editorial comments intact. And you’ve gotta let me know if you make this. It’s divine!:

    RECIPE: Corn Pudding

    SOURCE: – Becky
    PREHEAT: 350
    MAKES: 12 Serves


    1 15 oz can whole kernel corn, drained
    1 15 ox can cream style corn
    1/2 cup butter, melted
    1 cup sour cream
    1 8.5 oz pkg Jiffy cornbread mix


    1. Preheat oven to 350. Don’t bother greasing an 8×8 glass casserole dish, as the finished product is plenty buttery.
    2. In the casserole dish, carefully mix all ingredients. I mix slowly and purposely don’t try to achieve a completely uniform consistency.
    3. Bake 45 minutes, or until a knife inserted in the center comes out clean.

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