One of my favorite side dishes has always been Corn Pudding. My Mom has a great recipe for it from the Shakers, and we have made that for many, many meals. For some people, the pudding part tends to be too soft, and they write it off simply because of the texture. If you fall into that category, then this recipe may be a great compromise for you. This corn casserole replaces the soft, creamy center with hearty cornbread, making it firm enough to slice like regular cornbread. Another advantage this has over its pudding cousin is the dummy-proofing. With corn pudding, you have to be a little more careful about finding that perfect point in the cooking time where the pudding is solid enough that it doesn’t run all over a plate when served, but also not burning the edges from over cooking. With the extra firmness from the cornbread mix, this recipe provides a huge window of time where it will turn out fine. Basically, it’s hard to mess up.

I added this to the “Quick and Easy” category, because it is a throw-it-all-in-a-pan type of dish. You will notice below, the instructions are simply combine all the ingredients in a dish, and bake. I know that for side dishes, we often look for things that are very simple to make and that don’t take much time. We want to devote any extra time we have to the entree or some incredible dessert. Well, if that is the case, this one fits the bill.

This recipe came from my Mother in Law, Beth, who likes to call it “Funeral Corn“. She said this name stems from the fact that it is a popular dish to prepare and take to a funeral dinner or to make and leave for the bereaved to munch on during their time of mourning.

You could, of course, use cornmeal instead of the Jiffy mix, but then you would miss out on the delicious sweetness the mix adds. Personally, I love Jiffy cornbread. It is extremely easy to prepare, adds just enough sweetness, and is extremely cheap (I think about 3 for $1). Some of my other favorite ways to use Jiffy were in the Sloppy Joe Casserole and the Cornbread Salad.

Corn Casserole

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INGREDIENTS

• 2 eggs
• 1 stick of butter, melted
• 1 pt (16 oz) sour cream (fat-free is fine)
• 1 (16 oz) can of whole kernel corn
• 1 (16 oz) can of creamed corn
• 2 t sugar
• 1 box Jiffy cornbread mix
• salt and pepper to taste

METHOD

1. Combine all and pour into 13x 9 inch pan.

2. Bake at 350° for 40-45 min.