My friend Melissa brought this dish to a dinner party recently, and it was so good, people were wanting to crawl into the bowl to lick up the last crumbs. I begged her for the recipe, since that is what I do, and she graciously shared it with me.
Cornbread Casserole
- 1/3 c. sugar
- 4 eggs, slightly beaten
- 1 can kernel corn, with juice
- 1 can creamed corn
- 1/4 c. butter (margarine can be used)
- 1 c. sour cream
- 1 box Jiffy Cornbread Mix
- 1/2 c. milk
Mix all ingredients together and pour into a greased 2.5 quart casserole dish. Bake for 1 hour at 350ºF, or until it has a custard texture and is browned on top.
Laura
I was introduced to this amazing dish at our church 17 years ago and it was known simply as “Ruth’s Corn Pudding.” It has since made an appearance at all of our family holiday dinners and yes, I’ve pulled a few people out of the dish! The only difference in my recipe is that after you butter your casserole dish, you sprinkle the dish with parmesan cheese and then pour in the pudding mixture. Ruth is no longer with us, but I’m sure she would be surprised and pleased with the legacy she left behind.
Barb, isn’t that one of the wonderful things about food? Whenever our church has a potluck, there will be certain dishes that people exclaim over, with, “Oh! Do you remember when Dolores Lindholm used to make this?” And I can’t eat certain foods without thinking about my dear godly grandmother. So many good memories are stored up in our recipes!
Laura
I’m Unadilla Barb’s Mom. Yes we have to count our people to make sure we didn’t lose anyone in that dish. I am the one who brings it and am requested to double the amount!
I also remember Ruth’s Cornbread.It was so delicious.It seems so long ago.Someone made it recently at a church dinner.It is one of the best Cornbread recipes I have ever tasted
Hey Laura- We have a very similar Pettitt Family version of this recipe
1/4 cup chopped onion
1/2 cup chopped green pepper
1/2 cup butter
1 (16 oz) can whole kernel corn
1 (16 oz) can creamed corn
1 (8 1/2 oz) jiffy corn muffin mix
3 eggs slightly beaten
1 cup sour cream
1 cup shredded cheddar cheese
Cook onion and green pepper in butter until tender. Combine with remaining ingredients (including liquid from whole kernel corn). Pour into 3 quart baking dish. Bake at 350 for 1 1/4 to 1 1/2 hrs
Since we live overseas, I can’t get corn bread mixes, like Jiffy. We have a family traditional recipe called “gramma’s corn bake, 2 eggs less and no milk. Overseas I puree one can of corn with the wet ingrediets (lots of sugar in a can of creamed corn, but we can’t get it here anyways) and I use my cornbread recipe instead of Jiffy mix, (I make bags of the dry ingredients to have on hand). Just FYI, 2 substitutions that work just fine!
Here’s my cornbread recipe, it makes a slightly more dry mix than a jiffy, but it is a very homemade alternative. We can’t live with out “Gramma’s Corn Bake”. Gramma has been gone for 20 years this last leap day. Now my Uncle Mac always makes it for the holidays.
Stir together dry ingredients:
1 cup flour
1 cup corn meal
2 TBSP sugar
1 TBSP baking powder
1/2 tsp salt
1/3 cup dry milk powder
add and stir just till moistened:
1 cup (a little less) water
2 beaten eggs
1/4 cup oil or melted shortening
Pour into a greased regular size bread pan, (or 8×8” or 9×9” cake pan, or 2 small bread pans, or 12 muffin tins)*
Bake at 425°F 20-25 min
Cool on wire rack
8-9 servings
Put dry ingredients in a baggie, I make 4 at a time. Works well as a mix to have on hand for any occation, drop by guests…Quick corn bread.
Hey, Unadilla Barb! Off the subject of cornbread – Would that be Unadilla, NY? I used to live in that area (Prattsville, Jefferson and Oneonta)in the seventies.