Corn and Serrano Pudding

 

Corn Casserole/Pudding Classic Jiffy Recipe

Video taken from the channel: Sara’s Bites


 

Southern Corn Pudding Recipe How to make corn puddingI Heart Recipes

Video taken from the channel: I Heart Recipes


 

How to Make Corn Pudding | Allrecipes.com

Video taken from the channel: Allrecipes


 

Southwestern Corn Pudding & Green Pumpkin Seed Mole | The Vegan Test Kitchen

Video taken from the channel: The Vegan Test Kitchen


 

Cast Iron Corn Pudding! (You will just love this stuff)

Video taken from the channel: Cooking with Shotgun Red


 

Old Fashioned Corn Pudding Corn Casserole Recipe

Video taken from the channel: TheWolfePit


 

Creamy Corn Pudding Recipe How to Make Classic Corn Pudding

Video taken from the channel: Food Wishes


Directions. Preheat the oven to 350°F (177°C) and grease a 2-quart baking dish. In a large bowl, whisk the eggs with the yogurt, agave and lime zest. Fold in the corn, cheese, cilantro, serrano, salt and pepper. Scrape the mixture into the prepared baking dish and smooth the top.

Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender.

Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, chees.

Serrano Ham and Corn Pudding photo from Epicurious. This is truly a fantastic recipe. I encourage you to try it. Made as written, the dish is spicy comfort food that serves as a terrific side dish. I have served it at Thanksgiving instead of the traditional creamed corn, as a side for barbecue instead of the predictable potato salad or corn, or.

Serrano Ham and Poblano Corn Pudding. This comforting side would also be great for brunch. Get a taste of summer all year round, when you whip up quick and comforting sweet corn pie with fresh or frozen corn and plenty of rich cheddar cheese. Traughber Nutrition DINNER.

Sweet Corn Casserole. When you make this sweet corn casserole you will first need a mixing bowl. Not too big. Not too small. Combine corn, onion, eggs, yogurt, serrano, oil, salt, pepper and blend together well.

You can easily swap out the greek yogurt for sour cream if. In a large bowl, whisk the eggs and then slowly add the scalded milk. Whisk in the sour cream and then fold in the cheese, corn, peppers, onions, herbs, cayenne. Season with salt and pepper. Place 12 – 6 ounce ramekins in a large roasting pan.

Heat water for a water bath. In a food processor or blender, add the half & half, eggs, 3 cups corn, 1 teaspoon salt, and paprika. Process until corn.

This corn pudding is a creamy mixture of whole kernel corn, and cream corn. The corn is tossed is a sweet creamy mixture made of eggs, butter, flour, and more. It is then baked until it is golden brown.

Once done it has a “pudding” texture. Corn pudding. Pour in melted butter and whisk to combine. Add eggs and evaporated milk, whisk to combine.

Add thawed corn and stir to combine. Transfer to prepared baking dish and bake for 45 minutes, until golden brown and set in the middle.

List of related literature:

Mix 1 part cornmeal with 9 parts boiling water, and cook the mixture about 10 minutes, until it begins to thicken.

“The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World” by Sandor Ellix Katz, Michael Pollan
from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
by Sandor Ellix Katz, Michael Pollan
Chelsea Green Publishing, 2012

Basically, corn grits are cooked in an ISOMALT­ST­based syrup until the grits are saturated with respect to moisture.

“Sweeteners and Sugar Alternatives in Food Technology” by Kay O'Donnell, Malcolm Kearsley
from Sweeteners and Sugar Alternatives in Food Technology
by Kay O’Donnell, Malcolm Kearsley
Wiley, 2012

In the 19th and early 20th century, trail food called “rockahominy” specifically referred to the roasted and coarseground nixtamalized corn, closer to today’s hominy grits.

“Breakfast: A History” by Heather Arndt Anderson
from Breakfast: A History
by Heather Arndt Anderson
AltaMira Press, 2013

Combining part of the cornmeal with boiling water to create a cornmeal “mush” gave us a cornbread with great corn flavor, and it also produced a fine, moist crumb.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the corn and then transfer to a blender or food processor.

“The All-American Cowboy Cookbook: Over 300 Recipes From the World's Greatest Cowboys” by Ken Beck, Jim Clark
from The All-American Cowboy Cookbook: Over 300 Recipes From the World’s Greatest Cowboys
by Ken Beck, Jim Clark
Thomas Nelson, 2009

THE FILLING: For the corn, put milk in a handiſpan, add an equal quantity (720ml/3 cups) of water and salt, bring to a boil, add the corn, cook until soft, drain, coarsely chop and keep aside.

“Classic Cooking Of Punjab” by Jiggs Kalra, Pushpesh Pant
from Classic Cooking Of Punjab
by Jiggs Kalra, Pushpesh Pant
Allied Publishers, 2004

The endosperm, separated from the remainder of the corn kernel by wet milling, serves as the source of cornstarch and corn syrup.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

The endosperm is processed into grits, meal, and flour; the germ, into oil; the remainder of the corn kernels into animal feed (called hominy feed).

“Drying and Storage Of Grains and Oilseeds” by Donald B. Brooker, F.W. Bakker-Arkema, Carl W. Hall
from Drying and Storage Of Grains and Oilseeds
by Donald B. Brooker, F.W. Bakker-Arkema, Carl W. Hall
Springer US, 1992

• The endosperm of corn may be made into hominy, ground into grits, or used in r-t-e breakfast cereals or cornstarch.

“Essentials of Food Science” by Vickie A. Vaclavik, Elizabeth W. Christian
from Essentials of Food Science
by Vickie A. Vaclavik, Elizabeth W. Christian
Springer New York, 2013

Puree until most of the corn is processed into a creamy paste.

“Sweet Hands: Island Cooking from Trinidad & Tobago” by Ramin Ganeshram, Jean-Paul Vellotti
from Sweet Hands: Island Cooking from Trinidad & Tobago
by Ramin Ganeshram, Jean-Paul Vellotti
Hippocrene Books, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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103 comments

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  • No need to remove the inner bag from the box!!!! LOL Just open the box and dump! I think it is designed that way on purpose. I may be wrong but I can’t wait to try this recipe.

  • This was the best corn casserole I’ve ever tried, and believe me I’ve tried a lot of them. It makes a big casserole, so when I made it up, I halved it up and put the other half in the freezer. Wala side dish in a wink. Just thaw and bake.��

  • It’s amazing how such simple and modest ingredients can make such a wonderful and decadent dish. Butter makes everything wonderful. ��

  • I never made this with the sugar. Oh I love sugar. But then I again add a box of Jiffy corn muffin mix to it. That has sugar. I believe.

  • Thanks for posting Chef John. I’ve tried & failed at many a corn pudding recipe. All in an attempt to recreate the Corn pudding at Guanabanas restaurant in Jupiter, FL. Looking forward to trying this one.

  • Chef John, can you guesstimate how well this dish might travel? I want to bring it to a pot luck dinner, but it wouldn’t be served for about three hours.

  • This looks so good that I’m going to have to buy a blender.
    Oddly, this reminds me of back in my table-waiting days. One night (graveyard shift) the cook brought out a peach cobbler he’d just made, and it looked like one of those photos in a glossy food magazine, and it smelled like paradise. And I went and told my customers that if they liked peach cobbler then to order it now because it would be gone soon. And I managed to sell off the whole pan in maybe 20 minutes, which was a one-time only event. Didn’t make the cook too happy, though.
    I think my point was if it had been this pan of corn pudding instead of the peach cobbler, I still would have sold it all because that’s how good this looks to me.

  • Like you said, this is intended as a side to bring to a dinner. What’s the best way to reheat it once I’m at the dinner? I’m afraid it may end up a bit dry after a while.

    Thanks in advance:)

  • Just found your channel and love it! You are creative and funny so I am absolutely positive you could twist those recipes into no oil versions �� That would help a lot! Thank you very much ��

  • Hum, sugar, nutmeg and vanilla sounds delish. I usually add cheese, green onion and some red pepper. It tastes amazing and looks better with a little color. ��

  • hey chef John, this looks amazing, but does it require much chewing? I’ve been looking for things to eat while I recover from getting my wisdom teeth out.

  • Love the recipe, but it gets a little annoying with the preview thumbnails of other videos blocking the shot of what the finished product is supposed to look like. Why does YouTube do this?

  • 198 ������
    Delicious recipe my dear great job
    Hi dear join you right now With bell button �� please stay connected and welcome see you soon ����

  • what would you serve with corn pudding? it’s something that is quite unheard of in Australia and is there a specific holiday you’d have this? I’m curious to know:)

  • I made this recipe yesterday but used 4 eggs instead of 5, and I added half a cup of jiffy mix OMG TASTES AMAZING!!! I might just diet off of corn Casserole ��

  • All the Jiffy bags are stuck into the bottom. I haven’t opened a box with a loose bag. And, that’s my favorite brand of cornbread mix.

  • This looks delicious I can’t wait to make it love your recipes so easy to follow but I am latina but I love southern soul food what do you pair this with? I’d probably eat it with bbq ribs right.

  • I made this recipe for my family for my grandmother’s 88th birthday party and everyone loved it! I wasn’t surprised at all, all of your recipes are delicious, thank you!! ��

  • Omg I’m so happy I found this recipe because most people just put things in without details thank you so much I can’t wait for this thanksgiving.

  • You uploaded this 2 years ago but thank goodness for your video on making this! Found some really good corn at my local farmer’s and am trying put good use to it!

  • I made this today and it was amazing. I ate half the pan but not one of my family members will try it. It seems foreign to them. No one has ever made it in my family before but I told them they don’t know what they are missing.

  • I love jalapeno. My family does not. So hard to accommodate everyone. I usually work full time. We closed down 5 weeks ago. My goal is to learn to cook multi diverse meals. I will try this recipe. Thanks

  • Chef John, I stumbled upon your channel by accident, and now I’m obsessed! I appreciate your great recipes and your dry humor! Love from Oregon!

  • I just this corn pudding and I’m eating it right now, absolutely DELICIOUS!!!!!! Back to eating ������������������������������������

  • Ohhhhhhhhhh mannnnnn, toss in some chopped Jalapeno’s with the cream and we gots us some corn heaven on a plate!!!! I am so totally doing this next week! Thanks Chef John!

  • To open a box of Jiffy corn muffin mix all you have to do is open the box and unfold the paper. I love watching shotgun red videos.

  • Heyyyyy…I m from 109 miles outta Nash ville. Just other side Paris…of the highway from. COMO…Weakley. county…I learned to cook down there. Hadn’t made this in long x. Bless u. I’ll be looking for u again

  • Chef or anybody else. Need to make something for an office Thanksgiving Pot Luck for my wife’s office. All the usuals were taken. Probably going to make this. Thoughts on room temperature serving?

  • Are there good replacements for the milk, cream, and butter that are dairy free? I’m allergic to dairy but would love to try this dish.

  • My grandmother made a dish called Corn pudding. I used to have the recipe (in my head cuz nothing was ever written down), but I haven’t made it in so long that I’ve forgotten it. And I was looking for something similar online to try and job my memory when I came across all these recipes called corn pudding or cornbread pudding. Thing is, there is no cornmeal in it. Hers is more of a corn custard and it’s sweet, usually used as a dessert rather than side dish like rice pudding. None of the other recipes I’ve come across use sugar. Also none of them seem to have the right ratio of ingredients. Yours looks about right. I’m gonna give it a try without the cornmeal, or course. Thank you!

  • Your voice is beautiful to listen to. And you explain things so well and make everything so simple. You are a great communicator…should be a teacher.

  • This is one heck of a good recipe. I’ve made many times….. always make it as a side for major holidays along side potatoes or other starches. It doesn’t clash with any other sides.

  • Chef John, if u combine all of the cayenne u buy a year, and buy it all at once from a market. How much pound of cayenne is that?

  • When I tried your recipe, I was in love and had to divorce it because we were getting along a little too well. Thank you for sharing.

  • omg this looks amazing and tasty…new here and here to stay… you have a great recipe channel here… can’t wait to see what you will be making next 8)

  • Finally a sweet corn pudding recipe. My grandma made sweet not savory. I used to know the recipe by heart, but haven’t made it in so long I couldn’t remember the ingredient portions.

  • I would have like a glimpse of the finished product, but YT graciously put four idiot referral boxes up that hid the screen. Wish that annoying practice would be halted.

  • Thank you so much my grandmother used to make this and she passed and l surveyed my relatives but no one remembered the recipe l do remember her putting it in a water bath so that the steam actually cooked the pudding

  • It’s just to bring all those air bubbles up to the surface because if you didn’t those will cause absolutely no problems:) i love this guy yes loll

  • This will be a staple in my home. Thank you so much for sharing all of your recipes. For this recipe, I will need to double the recipe to feed a rather large crowd. What would you suggest the ratio be for the corn, eggs and corn bread mix please?

  • I make mine almost Luke this but I don’t add vanilla and nutmeg, but I use jiffy corn muffin mix, 2 eggs, a can if creamed and a can of whole kernel corn, 1 cup sour cream and 1 stick melted butter. Mix it up n bake 350. @50 min.

  • my friend on Facebook just wrote me in chat messaging me that he made this for Turkey Day days ago and his wife loved it. I have never heard of it or had it. I will try this  in a few wks when i go shopping n if i like, i will make for xmas for the family. thx.:)

  • I just made this. It just came out of the oven 15mins about. It’s 12:30a and I am trying to keep my family from eating it. It’s for thanksgiving dinner. Oh LAWD…. I hadn’t made this in 15 years. I made it back then for an Easter dinner and had the recipe from a magazine. I thought about and came to the internet to find a recipe because I had only made it once. I came across this recipe. Thanks so much for such a simplistic video.

  • Similar Serbian dish is called proja with cheese or projara. Very tasty and regular side dish. Check it out. But I will try the pudding version for sure next week. Tnx for recipe.

  • Just subbed to you too girl! This is the kind of stuff most of my fam LOVES. Mac and cheese OMG. Corn pudding? Your other corn casserole? Yum. Thankyou!��

  • Videos like this are exactly why his fans loved him-he never let fame go to his head. He was a real person. Leave the boo-boos in, laugh it off and keep going. We’re all friends here, no need to pretend.

  • Inside the box of cornbread mix, the waxed p paper bag is easy. Just unfold the top. Personally, I never use mix for cornbread but will buy a Jiffy for this. Kroger stopped carrying Jiffy yellow cake which was perfect for 2. All it needed to make it perfect was a The of mayo in addition to the usual ingredients to make it less dry. I’m still mad at Fry’s for that and for no longer carrying sugar-free pickle relish that was better than regular and great to diabetics like me.

  • My 1st time making this recipe was today, Easter 2018 as a last minute side dish. It took about 10 minutes to make and about 50 minutes to bake. It came out moist, not too sweet, perfectly cooked and totally delicious. I found out that people who generally do not like very soft, slightly pudding/cake-like sides, would not like this one, but for those of us who do…MMmm-mmm, good!!!!

  • This looks sooo much better than the Jiffy box of corn casserole we have every year. We are excited to try this recipe thanks for posting John!

  • Oh my word! I’ve been trying to find this particular recipe for awhile and now I have it, thanks to you, Larry! My mother made hers like this but I couldn’t remember measurements and all ingredients. Can’t tell you how happy I am that you posted this!!!!

  • Used evaporated milk, vanilla extract, cinnamon, brown and white sugar for a lil extra hit of yum. In the oven and smelling great…46 minutes to go!

  • I like to put the castiron pan in the oven with the the butter then add the remainder of the ingredients & the seared ingredients underneath is amazing

  • Love corn pudding but not the recipe with eggs. The recipe on back of jiffy box, or paula dean, is easy gooey amazing. Eggs to cakey. Just my opinion

  • I wonder if corn pudding is the same as corn pone? My mom and I went to a Mexican restaurant once and they had something like this. Mom said it reminded her of something they use to have when she was younger. I should have tried to find out and make it for her before she passed. That would have made her happy.

  • I did this and it -BANG GOOD!! Going to do it right now, adding grated (not shredded) coconut and Japanese coconut milk! Drooling already!��

  • I have watched many cooking videos but none have come close to how amazing yours is..even professional chefs videos beat yours. You need to go on Master Chef BLESSINGS. PS. My Thanksgiving is 70 percent of your food

  • Welcome back chef John. (or chief cayenne, that is what we love calling you among friends). You are missed. Love and respect from Istanbul.

  • I tried this recipe for Thanksgiving and OMG!!! It was the Best corn pudding that I have ever tried. Everyone loved it!!! This will be my new recipe from now on. Thank you sir for this recipe.

  • That looks so good I made it for the first time about 6 months ago with the jiffy loved it now I hav to find a 12 inch cast iron skillet ����

  • Thank you Shotgun Red, for leaving such a legacy behind. I really enjoy your videos, Sheila, I am hoping Shotgun is the individual he protrays in his videos, if so, what a blessing it must have been to be able to spend your life with such a sweet man. God Bless all of you who Shotgun loves! I have a feeling Shotgun Red would say, God bless you everyone!

  • My brother and I would have put that whole.. little jar of pepppers into that…plus 1 or 2 fresh ones. Yes. That Looks GOOD! Thanks.

  • When I make this I put 1/2 lb freshly grated cheddar cheese in the mix as well as a small can of chopped green chilies, mild. It’s totally awesome.

  • Now these are some interesting recipes. Honestly, I’ve never heard of either. Sounds and looks delicious. Keep up the awesome work! Thumbs up.

  • Loved the recipe. Jiffy is always glued to the bottom. That’s the beauty of their mixes. You open the box and unfold the envelope and pour! I use them all the time,

  • I have been watching these videos for a while now and I did not know that Steve had passed away. He was so funny and I learned a lot of recipes from him. My condolences to all his family and friends. I love watching his videos he knew how to make you smile. Sheila I’m praying for you and your family.

  • It looks so good! I’m sure Steve is happy that he’s still making people laugh and drool simultaneously! I think I’ll try this though it’s only me and I would have to freeze some of it. And I’m wondering how it would be with some crumbled bacon in. Oh and those jiffy mixes aren’t meant to be removed from the box just unfold the wax paper bag and pour it in!

  • I’ve been looking for a corn pudding recipe! Thank you! By any chance do you have a recipe for liver hash to pour over rice? I truly enjoy your videos! Much love to you and Miss Sheila!

  • That’s nicer than the corn pudding I used to make, but I like some green pepper in mine. Regular, jalapeno, poblano, maybe some red, too. But the pepper would affect the texture so maybe people wouldn’t like that.

  • Great recipe Thanks! Here your recipe was uploaded December 12, 2015 and I am downloading it December 21, 2019! Help that lasts forever!! Merry Christmas to All!!

  • How do you approach this recipe with whole corn kernels? I can’t imagine that the texture of what you put in the baking pan is anywhere near what you have here. Do you use cornmeal?

  • this reminds me a lot of our finnish rutabaga casserole, carrot casserole and sweetened potato casserole (not sweet potato, sweetened potato) that we eat every christmas (and only for christmas)

  • my mother is allergic to maple syrup and it is only she and I for Thanksgiving. How much white sugar or brown sugar would you add to make this?

  • Your so funny, I hope you do not mind if I save some of your recipes on my page. I do cook the things I save or use the hacks I find, I am not here to make money just love to find fantastic recipes. Thank you so much showing us your recipes. This is going to be one of my side dishes for Christmas dinner. Once again thank you. Love ya as a brother ✌������

  • Can someone with diverticulitis eat this? I would love to make it for a friend who is really missing the fresh corn she can no longer eat.

  • I made this recipe during the holidays. Now it has become a favorite. I am traveling to my son’s university to make a home cooked meal to kick off finals, and this is on the menu.:)

  • I hv a bestie who makes this side dish every Thanksgiving & Christmas. I Knew u wd hv a great recipe for it.�� Some people tend to bake it too long. Im gonna prepare yours this Sunday along with Meatloaf and Cabbage. Can’t wait! U are mos def appreciated. Happy Holidays!

  • This looks so delicious. But I don’t want to die. Allergic to milk. Can you please consider redo w/ healthier version i.e. ixnay on the sugar and milk.

  • Great recipe! Thank you! How long should you bake the corn pudding; and what temperature do you recommend if you want more of a crispy crust?

  • Thanks for your question. You can use a different baking dish for this recipe, as long as the volume is around 2 quarts. A 9×9-inch Pyrex dish is a good substitute. Enjoy!

  • I remember my sister told she was making corn pudding for thanksgiving one year and I start cussing lol this not something typical at a southern dinner but it was so freaking good

  • My husband forwarded your video to me. Do you think that’s a hint? Ok, I’m all set to add this to our Thanksgiving Table. I know it’s going to be great!

  • In the morning heat it up, break it up in a bowl, add butter, a little warm milk if you like, and a little cane syrup. In Cajun country it is called coush coush when served this way. Nothing is ever wasted.

  • Despite being uncommitted to corn, I loved corn pudding-the standard Southern one; I used Edna Lewis’s recipe-back when I was a vegetarian, but haven’t had any since becoming vegan. This one looks like a great one tor try next time I get a hankering for it. TFP!

  • I made a similar type corn pudding and thought this would be good for breakfast… I have acid reflux and that butter was too much but soo good. I just bought a 12″ cast iron skillet a few weeks ago. I had ran across a blackberry cobbler that used that size cast iron skillet so…

  • I’m most definitely goona’ have to give this one a try…

    BTW… If anyone is looking to try something a little different this holiday season that will put that snotty aunt, sister in law, mother in law, etc. to shame…

    Then I highly recommend Chef Johns Mashed Sweet Potatoes w/ the crumble/ pistachio Streusel topping (I forgot what he actually called it)…but OMG!!!

    The only problem is that once you make it, you’ll be on the hook, which I recommend at least doubling the recipe if your having a large group.

    His turkey gravy was a huge hit also, but it does take some time to make the stock. The good news is that you can make the stock and the potatoes the day before…Then you just pop them tato’s in the oven & assemble the gravy while your waiting on the turkey or something.

  • Ive got a little shotgun red doll my parents used to ride around on there Harley Hog. Wish i could post a pic on here. I got it when they passed away a few yrs ago:(

  • I use my granny’s secret for makin’ puddin’ or just plain ol’ cornbread. She always fried up some good bacon, left the grease, and used canned milk in the batter. She’d get that skillet hotter than blue blazes and pour that batter out, you could hear it sizzle. Then it went in the oven. To test it she would rip a straw off her broom. When I was young she had a wood burnin’ srove and a red hand water pump at the sink. Loved your video. P.S. I am 80 years young.

  • My mom is a vegetarian and Thanksgiving is such a great holiday where we can really maximize on vegetarian friendly side dishes. This is definitely something I want to try!

  • Gramma would be upset with you. no measurements really how are people supposed to mimic this recipe if you don’t give them the proper measurements

  • I’m soo trying this recipe �� but I do have a question.. if I don’t have nutmeg can I substitute with something else or does it have to have nutmeg?

  • If I halved the recipe (this year we’ve only got one light eater coming for Thanksgiving), how long would you recommend baking it?

  • Love love love this recipe. Use it all the time!!! Will be making this for Thanksgiving this year, and it’s easy to double the recipe.

  • I make it just like this. Serve as a side and then for desert. I do add a splash of vanilla flavoring. See this at every Church Dinner.

  • I want to see the way the finished dish came out but it’s blocked by photos of upcoming videos. Is there something that could be done so we could see the finished product?

  • I had never heard of such a dish prior to yesterday. So I wanted to try it and made last night. Its a different little dish, it came out perfect with a “jello like spongy consistency” but only taste like extra corn inside this soft bread dish. I’d say definitely add more vanilla & nutmeg than whats shown on the iheart.com link for this recipe and maybe an extra 1/2 cup of sugar…maybe even brown sugar to give it a “pop”…������

  • I love how down to earth and honest you guys are and how family oriented and old school your recipes are…good people. I wish you where are neighbors

  • For those of you who don’t know, Steve Hall was a comedian before he ever cooked. It came naturally. He loved to entertain and make people laugh. He would leave the funny mistakes in the video.:)

  • You’re not supposed to take the inner bag out of the box of jiffy cornbread. Unfold the top of the white paper inside, and dump the contents out.

  • Advice: DONT WHISK IN CORNSTARTCH. This causes clumps and makes the corn pudding not as thick. Whisk it in with water like you normally would.

  • FYI you don’t have scallions in the mole recipe list so I don’t have any left to use in it hope it still turns out ok I’m in the middle of making it

  • Looks delicious friend,i try to cook this recipe,I’m your new friend watching your videos..i left gift here hope you also,done and stay connected..god bless

  • I LOOOOOOVE corn! This kills so good! And I happen to have some boxes of jiffy mix I NEED to use up. They are expired, but oh well! I’m still going to use them, they can’t be terrible! Haha! And the jalapenos will be delicious!!! I’ll put them them in half, since my little girl won’t like them… Haha!