Crockpot Corn Pudding Using Jiffy Mix

Creamed corn is a beloved side dish in many Southern households, and today we're going to explore a delicious variation using Jiffy mix in the crockpot. This recipe is perfect for those who want a healthier take on traditional creamed corn, with added eggs for an extra boost of protein.

First, let's start by explaining that there are many variations of what creamed corn is. Some recipes use canned creamed corn, while others rely on frozen or fresh corn kernels. Today, we're going to make do with Jiffy mix, a convenient and tasty shortcut.

To begin, you'll need the following ingredients:

* 1 box of Jiffy corn muffin mix

* 3 cups of thawed frozen corn kernels

* 2 tablespoons of butter, melted

* 1/2 cup of heavy cream or whole milk

* 1 large egg, beaten (optional)

* Salt and pepper to taste

In a saucepan, melt the butter over low heat. Add in the thawed corn kernels and cook until they're well coated with the butter. Then, stir in the Jiffy mix, heavy cream or whole milk, and beaten egg (if using). Season with salt and pepper to taste.

Pour the mixture into an oiled slow cooker and cover it with a lid. Cook on low for 3-4 hours until the corn pudding is thickened and set. You can also adjust the cooking time based on your personal preference for texture.

This recipe makes about 6 servings, making it perfect for family gatherings or potlucks. And the best part? It's incredibly easy to prepare, with minimal effort required from you. Simply mix everything together, pour it into the slow cooker, and let the magic happen.

So there you have it - a delicious crockpot corn pudding using Jiffy mix that's sure to become a new family favorite. With its creamy texture and subtle sweetness, this dish is perfect for pairing with your favorite main courses or serving as a standalone side dish. Give it a try today!

Crockpot corn pudding jiffy mix