IT'S HERE IT'S HERE IT'S HERE.
The first Thanksgiving recipe of 2019!
I'm psyched. Thanksgiving recipes are so much fun to brainstorm, and we had the best time a few months ago coming up with some really delicious new recipes for you!
Up first: Jiffy Corn Pudding. It's made in a jif....ha...don't leave me. There are LOTS of things that are called corn pudding and corn casserole, and this version is as follows: cornbread mix to save us some time, corn because vegetables, spices for flavor, pepper jack cheese, sour cream AND heavy cream because it's Thanksgiving, crackers on top for crunch.
Oh here's a thought: when you buy Ritz crackers go ahead and put asparagus casserole on your menu because the crackers can be used there as well!
This corn pudding is suuuuuuper simple; stir all the ingredients together:
Pour into a medium baking dish. Top with crackers.
Bake! Done!
The result here is like a better cornbread. Texture from the corn, spice from the cheese, moist from the sour cream. Very, very good with gravy poured over it.
(another shopping suggestion; buy two bags of frozen corn and make jalapeno corn dip as your appetizer!)
This easy pepper jack corn pudding is absolutely a dish that can be made entirely in advance and will keep on the counter for a day or two or in the fridge for several days; just pop it in the oven for maybe 10 minutes to heat it back up, or serve it at room temperature.
Now the question is, how many Thanksgivings will we take this to this year?
Easy Corn Pudding
Equipment
Ingredients
- 1 box cornbread mix such as Jiffy
- 1 16 ounce bag frozen corn do not thaw
- 2 eggs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ cup sour cream
- ½ cup heavy cream
- 8 ounces grated pepper jack cheese
- ½ stick melted butter
- 1 tablespoon fresh thyme leaves
- 10 butter crackers such as ritz, crushed
Instructions
- Preheat the oven to 350F. Grease a 8x8 baking dish (or other small baking dish) with butter or cooking spray.
- In a large bowl, combine all of the ingredients EXCEPT for the cracker crumbs, just until combined. There may be a few lumps, that’s ok!
- Transfer the mixture to the prepared baking dish. Sprinkle the crackers over top.
- Bake the corn pudding for one hour until lightly golden at the edges and set in the middle.
- Serve hot, cold, or room temperature. Enjoy!
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