I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
make a corn pudding. Any suggestions on how much creamed corn to add? The
mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
help.....Sharon in Canada

Sharon wrote:
>
> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. Any suggestions on how much creamed corn to add? The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
> help.....Sharon in Canada

I have no experience with this but allow me to guess:

Add one can of creamed corn to your muffin mix and it should turn into very
moist muffins. Add 2-3 cans of creamed corn and you might achieve a corn
pudding. Just guessing and probably what I would try.

G.

On Apr 6, 7:22*am, "Sharon" > wrote:
> * * I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. *Any suggestions on how much creamed corn to add? *The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. * Thanks for any
> help.....Sharon in Canada

Sharon, I don't know if you are looking for an actual sweet pudding or
what I call corn casserole.
This recipe is the one I make for side dishes for Thanksgiving and
Easter, etc. I like to use cheddar and sometimes pepper jack cheese
instead of the Swiss.

It's really good. Not low cal or low fat but it's yummy.

http://www.cooks.com/rec/view/0,1850...224205,00.html

"ImStillMags" wrote in message
...

On Apr 6, 7:22 am, "Sharon" > wrote:
> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use
> to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
> help.....Sharon in Canada

Sharon, I don't know if you are looking for an actual sweet pudding or
what I call corn casserole.
This recipe is the one I make for side dishes for Thanksgiving and
Easter, etc. I like to use cheddar and sometimes pepper jack cheese
instead of the Swiss.

It's really good. Not low cal or low fat but it's yummy.

http://www.cooks.com/rec/view/0,1850...224205,00.html

_____________________________

That sounds good. I have cheddar. I just want to make a side dish for a
family supper tomorrow. I wanted something uber quick because we have a
two hour drive. It can be reheated when we get there.....Thanks....Sharon

On 06/04/2013 11:10 AM, ImStillMags wrote:
> On Apr 6, 7:22 am, "Sharon" > wrote:
>> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
>> make a corn pudding. Any suggestions on how much creamed corn to add? The
>> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
>> help.....Sharon in Canada
>
> Sharon, I don't know if you are looking for an actual sweet pudding or
> what I call corn casserole.
> This recipe is the one I make for side dishes for Thanksgiving and
> Easter, etc. I like to use cheddar and sometimes pepper jack cheese
> instead of the Swiss.
>
> I


Just reminded me of on of the first times my wife cooked dinner for my
parents after we were married. She had a recipe for a corn pudding from
Gourmet magazine. It called for something like a 1/2 tsp of curry
powder. She knew that my parents did not like spicy food so, being young
and inexperienced, she substituted a whole teaspoon of cayenne pepper
for the smaller amount of curry. I liked it, but it was pretty hot.

"ImStillMags" wrote in message
...

On Apr 6, 7:22 am, "Sharon" > wrote:
> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use
> to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
> help.....Sharon in Canada

Sharon, I don't know if you are looking for an actual sweet pudding or
what I call corn casserole.
This recipe is the one I make for side dishes for Thanksgiving and
Easter, etc. I like to use cheddar and sometimes pepper jack cheese
instead of the Swiss.

It's really good. Not low cal or low fat but it's yummy.

http://www.cooks.com/rec/view/0,1850...224205,00.html

________________________________

Just a guess, but the cheese could be omitted? Thanks....Sharon

On 4/6/2013 5:49 PM, Sharon wrote:
>
>
> "ImStillMags" wrote in message

> It's really good. Not low cal or low fat but it's yummy.
>
> http://www.cooks.com/rec/view/0,1850...224205,00.html
>
>
>> Just a guess, but the cheese could be omitted? Thanks....Sharon

I saw a review from someone who wrote they don't add cheese and it'
good. I put canned cream corn on my shopping list to try it. It looks
delicious for a special meal side dish. I also noted that someone made
it a day ahead and mixed everything but the jiffy mix, and only added
that just before it was time to bake it.

--
CAPSLOCK–Preventing Login Since 1980.

Sharon wrote:
>
> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. Any suggestions on how much creamed corn to add? The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
> help.....Sharon in Canada

I use a corn pudding recipe from Epicurious that I recall is authored by
Dora someone in Mexico. It's very good, and while it doesn't call for
muffin mix or creamed corn I expect you could adapt it to what you have
on hand.

On Sat, 06 Apr 2013 10:22:43 -0400, Sharon wrote:

> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for
> any help.....Sharon in Canada

The Jiffy corn casserole recipe calls for an 8.5 oz. box of corn muffin
mix, one can of creamed corn, one can of drained corn, one stick of
melted butter, and one cup of sour cream (I use cottage cheese). It
seems like you could double the proportions for a 17 oz. package of mix.
This recipe comes out very moist and creamy.

Tara

"Tara" wrote in message
...

On Sat, 06 Apr 2013 10:22:43 -0400, Sharon wrote:

> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for
> any help.....Sharon in Canada

The Jiffy corn casserole recipe calls for an 8.5 oz. box of corn muffin
mix, one can of creamed corn, one can of drained corn, one stick of
melted butter, and one cup of sour cream (I use cottage cheese). It
seems like you could double the proportions for a 17 oz. package of mix.
This recipe comes out very moist and creamy.

Tara

____________________

Thanks Tara I'll consider the cottage cheese.....Sharon

"Tara" wrote in message
...

On Sat, 06 Apr 2013 10:22:43 -0400, Sharon wrote:

> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for
> any help.....Sharon in Canada

The Jiffy corn casserole recipe calls for an 8.5 oz. box of corn muffin
mix, one can of creamed corn, one can of drained corn, one stick of
melted butter, and one cup of sour cream (I use cottage cheese). It
seems like you could double the proportions for a 17 oz. package of mix.
This recipe comes out very moist and creamy.

Tara

________________

Tare, you didn't mention the swiss cheese that was mentioned in the recipe.
Do you omit this?

On Sat, 06 Apr 2013 14:14:48 -0400, Sharon wrote:


> Tare, you didn't mention the swiss cheese that was mentioned in the
> recipe.
> Do you omit this?

I don't use eggs or cheese (not counting the cottage cheese substituting
for the sour cream) in mine. There are a good many variations of this
recipe out there. Search for "Jiffy corn casserole" and you will find
lots of options and suggestions.

Tara

"Sharon" wrote in message ...



"Tara" wrote in message
...

On Sat, 06 Apr 2013 10:22:43 -0400, Sharon wrote:

> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for
> any help.....Sharon in Canada

The Jiffy corn casserole recipe calls for an 8.5 oz. box of corn muffin
mix, one can of creamed corn, one can of drained corn, one stick of
melted butter, and one cup of sour cream (I use cottage cheese). It
seems like you could double the proportions for a 17 oz. package of mix.
This recipe comes out very moist and creamy.

Tara

________________

Tara, you didn't mention the swiss cheese that was mentioned in the recipe.
Do you omit this? Thanks

On Apr 6, 9:22*am, "Sharon" > wrote:
> * * I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. *Any suggestions on how much creamed corn to add? *The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. * Thanks for any
> help.....Sharon in Canada

It depends on what you mean by corn pudding...for scalloped corn, add
1 can of creamed corn and 1 can of drained whole kernel corn. This
would be a dinner side dish, not exactly a pudding. Here in corn
country, I've never heard of corn pudding, but maybe that's just
me. ;-)

N.

"Nancy2" wrote in message
...

On Apr 6, 9:22 am, "Sharon" > wrote:
> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use
> to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
> help.....Sharon in Canada

It depends on what you mean by corn pudding...for scalloped corn, add
1 can of creamed corn and 1 can of drained whole kernel corn. This
would be a dinner side dish, not exactly a pudding. Here in corn
country, I've never heard of corn pudding, but maybe that's just
me. ;-)

N.

________________________________

I just want it for a side dish. I've heard it called casserole, pudding,
scalloped, etc. ....Sharon

On Sat, 6 Apr 2013 10:22:43 -0400, "Sharon" > wrote:

> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. Any suggestions on how much creamed corn to add? The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
> help.....Sharon in Canada

I see Google has lots of recipes that call for the mix and the
consensus is one can each creamed corn and whole kernels (drained).
My Corn Pudding recipe doesn't call for the mix. Here it is if you're
interested.

Corn Pudding

3 eggs, slightly beaten
¾ cup half and half
1 ¼ cup whole milk
2T melted butter
1T sugar
1 can cream style corn
3 cups corn kernels (drain, if you use canned)
¼ cup cracker crumbs (I use saltines)
salt and pepper to taste
a pinch of mace or allspice, if desired

Pour into a well buttered 1-quart baking dish.

Mix and bake 1 hour at 325° or 45 minutes at 350°




--
Food is an important part of a balanced diet.

"sf" wrote in message ...

On Sat, 6 Apr 2013 10:22:43 -0400, "Sharon" > wrote:

> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use
> to
> make a corn pudding. Any suggestions on how much creamed corn to add?
> The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
> help.....Sharon in Canada

I see Google has lots of recipes that call for the mix and the
consensus is one can each creamed corn and whole kernels (drained).
My Corn Pudding recipe doesn't call for the mix. Here it is if you're
interested.

Corn Pudding

3 eggs, slightly beaten
¾ cup half and half
1 ¼ cup whole milk
2T melted butter
1T sugar
1 can cream style corn
3 cups corn kernels (drain, if you use canned)
¼ cup cracker crumbs (I use saltines)
salt and pepper to taste
a pinch of mace or allspice, if desired

Pour into a well buttered 1-quart baking dish.

Mix and bake 1 hour at 325° or 45 minutes at 350°
__________________________________________________ ___
That sounds good too.....so many choices.....thanks...Sharon

On Sat, 06 Apr 2013 15:14:31 -0700, sf > wrote:

>On Sat, 6 Apr 2013 10:22:43 -0400, "Sharon" > wrote:
>
>> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
>> make a corn pudding. Any suggestions on how much creamed corn to add? The
>> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
>> help.....Sharon in Canada
>
>I see Google has lots of recipes that call for the mix and the
>consensus is one can each creamed corn and whole kernels (drained).
>My Corn Pudding recipe doesn't call for the mix. Here it is if you're
>interested.
>
>Corn Pudding
>
>3 eggs, slightly beaten
>¾ cup half and half
>1 ¼ cup whole milk
>2T melted butter
>1T sugar
>1 can cream style corn
>3 cups corn kernels (drain, if you use canned)
>¼ cup cracker crumbs (I use saltines)
>salt and pepper to taste
>a pinch of mace or allspice, if desired
>
>Pour into a well buttered 1-quart baking dish.
>
>Mix and bake 1 hour at 325° or 45 minutes at 350°

I prefer the recipes that call for fresh or frozen corn. Canned corn
has a nasty taste.
Janet US

On Sat, 06 Apr 2013 16:37:11 -0600, Janet Bostwick
> wrote:

>
> I prefer the recipes that call for fresh or frozen corn. Canned corn
> has a nasty taste.


--
Food is an important part of a balanced diet.

"Janet Bostwick" wrote in message
...

On Sat, 06 Apr 2013 15:14:31 -0700, sf > wrote:

>On Sat, 6 Apr 2013 10:22:43 -0400, "Sharon" > wrote:
>
>> I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use
>> to
>> make a corn pudding. Any suggestions on how much creamed corn to add?
>> The
>> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. Thanks for any
>> help.....Sharon in Canada
>
>I see Google has lots of recipes that call for the mix and the
>consensus is one can each creamed corn and whole kernels (drained).
>My Corn Pudding recipe doesn't call for the mix. Here it is if you're
>interested.
>
>Corn Pudding
>
>3 eggs, slightly beaten
>¾ cup half and half
>1 ¼ cup whole milk
>2T melted butter
>1T sugar
>1 can cream style corn
>3 cups corn kernels (drain, if you use canned)
>¼ cup cracker crumbs (I use saltines)
>salt and pepper to taste
>a pinch of mace or allspice, if desired
>
>Pour into a well buttered 1-quart baking dish.
>
>Mix and bake 1 hour at 325° or 45 minutes at 350°

I prefer the recipes that call for fresh or frozen corn. Canned corn
has a nasty taste.
Janet US

------------------------------

I plan to use frozen, thawed. I don't buy canned kernel corn
anymore.....Sharon

On 4/6/2013 8:54 PM, Sharon wrote:

> I plan to use frozen, thawed. I don't buy canned kernel corn
> anymore.....Sharon

I tried some canned veggies - green beans, corn and white potatoes -
just to see if I liked them enough to keep them around for power outages
or emergency food. I discovered that to me, all canned veggies have a
strange taste that I can't get past. Even green beans which I liked
canned many years ago. Not sure what to make of that, whether it's me
or the food.

--
CAPSLOCK–Preventing Login Since 1980.

On Sat, 06 Apr 2013 22:46:11 -0400, Cheryl >
wrote:

> On 4/6/2013 8:54 PM, Sharon wrote:
>
> > I plan to use frozen, thawed. I don't buy canned kernel corn
> > anymore.....Sharon
>
> I tried some canned veggies - green beans, corn and white potatoes -
> just to see if I liked them enough to keep them around for power outages
> or emergency food. I discovered that to me, all canned veggies have a
> strange taste that I can't get past. Even green beans which I liked
> canned many years ago. Not sure what to make of that, whether it's me
> or the food.

My opinion is that the weird taste is all about you. Not being snide,
just thinking about my recent experiences with stuff like that.

I posted a few minutes ago about how refrigerated pizza dough has
changed for the better and it turned out that the "canned" (for lack
of a better word) peaches in the refrigerated section of the vegetable
aisle taste fresh to me. Plus, I know I like canned creamed corn.
Also, I recently discovered that canned tomatoes make a tomato soup I
can't tell wasn't made with "fresh". JMO

--
Food is an important part of a balanced diet.

On Sat, 06 Apr 2013 22:46:11 -0400, Cheryl >
wrote:

>On 4/6/2013 8:54 PM, Sharon wrote:
>
>> I plan to use frozen, thawed. I don't buy canned kernel corn
>> anymore.....Sharon
>
>I tried some canned veggies - green beans, corn and white potatoes -
>just to see if I liked them enough to keep them around for power outages
>or emergency food. I discovered that to me, all canned veggies have a
>strange taste that I can't get past. Even green beans which I liked
>canned many years ago. Not sure what to make of that, whether it's me
>or the food.

I used to love canned, creamed corn and now I just don't like the
taste.
Janet US

On Apr 6, 5:14*pm, sf > wrote:
> On Sat, 6 Apr 2013 10:22:43 -0400, "Sharon" > wrote:
> > * * I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> > make a corn pudding. *Any suggestions on how much creamed corn to add? *The
> > mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. * Thanks for any
> > help.....Sharon in Canada
>
> I see Google has lots of recipes that call for the mix and the
> consensus is one can each creamed corn and whole kernels (drained).
> My Corn Pudding recipe doesn't call for the mix. *Here it is if you're
> interested.
>
> Corn Pudding
>
> 3 eggs, slightly beaten
> cup half and half
> 1 cup whole milk
> 2T melted butter
> 1T sugar
> 1 can cream style corn
> 3 cups corn kernels (drain, if you use canned)
> cup cracker crumbs (I use saltines)
> salt and pepper to taste
> a pinch of mace or allspice, if desired
>
> Pour into a well buttered 1-quart baking dish.
>
> Mix and bake 1 hour at 325 or 45 minutes at 350

That's not corn pudding.

On Apr 6, 9:22*am, "Sharon" > wrote:
> * * I have a 17 oz. pkg (480 grams)of corn muffin mix that I want to use to
> make a corn pudding. *Any suggestions on how much creamed corn to add? *The
> mix calls for 1 cup of water, 1 egg and 2 tbsp veg oil. * Thanks for any
> help.....Sharon in Canada

Who the **** puts cornmeal in corn pudding?