Corn Pudding: The Easiest Thanksgiving Side Dish

by Ben Miller

After trying to balance cooking a turkey and taking care of gravy (which I failed at and the only reason we had anything was thanks to the Herculean efforts of Becks and Kay), I have a lot of respect for anyone who cooks an entire Thanksgiving dinner on their own. One thing that really helps though, is cooking a number of side dishes that can be easily made in advance and prepare well. Corn pudding is definitely one of those dishes.

When I served it at our Thanksgiving feast, some people told me that the dish is also known as corn souffle. Basically, you take several kinds of canned corn, butter, and Jiffy corn muffin mix (according to my mom it tastes the best with Jiffy), bake and you’re done. The result is a dish that tastes like a sweeter, denser and moister version of cornbread. The presence of a lot of butter also means that it cools easily and then can be quickly reheated with little ill effects. If you need a final side dish for your feast and have about an hour and 15 minutes to bake, I highly recommend trying corn pudding.

Ingredients and recipe after the jump.

Corn Pudding

(I’m sure it comes from somewhere, though I had this recipe passed to me from my dad via my aunt. Got screwed up by that whole sequence thing, my aunt via my dad.)

Ingredients:

  • 1 can of creamed corn
  • 1 can of corn niblets
  • 1 stick of butter, unsalted, room temperature.
  • 1 box of Jiffy corn muffin mix
  • salt and pepper to taste

To make the corn pudding, simply  combine all the ingredients in a bowl. You can do this without a mixer if you let the butter melt and soften. Pour the combined ingredients in a casserole dish (Pyrex or otherwise). Cover with aluminum foil and back at 350 degrees for 45 minutes. Remove the foil and cook for another 15 minutes until golden brown on the top (when I made this it required about 30 minutes of uncovered baking, but it varies). Remove from oven, cut into squares and serve.

6 responses to “Corn Pudding: The Easiest Thanksgiving Side Dish

  1. Thank you for posting this! Corn pudding is my favorite thanksgiving side dish, and my family relation that provides it every year is tenuous, so this is wonderful insurance against future corn pudding-less-ness.

  2. I’m sorry: corn muffin mix? I haven’t made corn muffins in a while, but as I remember they’re pretty simple from basic ingredients. I see a couple recipes for corn pudding in the ’64 _Joy_, and I’m sure there are more out there.

  3. I agree corn muffin mix is a bit of a cop out, but remember the goal here is ease, which using a mix achieves. Also, according to my mom, who has made this on several occasions, it just doesn’t taste the same with other mixes, including homemade ones.

  4. http://www.jiffymix.com/mixes/m_corn.html

    INGREDIENTS: WHEAT FLOUR, DEGERMINATED YELLOW CORN MEAL, SUGAR, ANIMAL SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: LARD, HYDROGENATED LARD, PARTIALLY HYDROGENATED LARD), contains less than 2% of each of the following: BAKING SODA, SODIUM ACID PYROPHOSPHATE, SALT, MONOCALCIUM PHOSPHATE, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID.
    CONTAINS: WHEAT

    (1) you better alert any vegetarians at the table if you’re using the Jiffy mix

    (2) Aren’t there health issues around hydrogenated fats?

    (3) easewise, the only real time saving from the mix is cutting in the fat. Measuring out sugar, corn meal, flour, and baking powder should be quick if you keep staples on hand.

    (4) tastewise, all that’s distinctive about the mix is the lard. Otherwise it’s just the standard dry ingredients plus some vitamins.

    The recipes I’m seeing on the ‘net involve eggs; if i was trying this I would use eggs and butter in the basic muffin part of the recipe. That’s maybe ten minutes extra work and should taste better than the above unless you’re really fond of lard. The interesting step would be using fresh rather than canned corn, which I guarantee you would improve the flavor but which would take a little longer.

  5. Pingback: In Praise of Jiffy Mix « The Internet Food Association

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