This riff on the popular JIFFY corn casserole includes an extra egg, which gives this version a creamy, almost souffle-like consistency.
It’s Thanksgiving week!
While Christmas will forever and always be my most favorite holiday, nothing beats Thanksgiving food. Yes, the turkey is great, but I live for the side dishes. I sacrifice turkey so there is more room on my plate for stuffing, mashed potatoes, rolls, and… veggie casseroles! Corn is one of my favorites when it comes to casseroles, so I’m always up for trying a new spin on corn pudding or corn spoonbread.
The recipe for spoon bread casserole using JIFFY corn muffin mix is pretty popular and I made a Paula Deen version of it a few years ago – no eggs and the addition of cheddar cheese. It was a massive hit at Thanksgiving that year, and I’ve made it one or two times since. There’s been an influx of corn pudding recipes in my Pinterest feed lately and I couldn’t ignore the craving!
This version is very similar to the original JIFFY recipe, except that it uses an additional egg and some salt. The extra eggs gives it a little bit more a souffle-like consistency – creamy yet firm. The top and sides of the spoon bread develop an awesome crust, which I will fight everyone for.
If you want a ridiculously easy corn spoon bread that everyone will go nuts over, put this on your Thanksgiving menu!
(Also, some cheddar cheese or maybe a crushed Ritz topping could be delicious!)