Recipe: Cornbread pudding with Jiffy Mix

Cornbread pudding with Jiffy Mix

1 box Jiffy Corn Muffin Mix
2 cans creamed corn (about 15 oz. each)
3 eggs
1 stick margarine or butter (do NOT use spread)
1/2 to 1 tsp. salt
1/4 tsp. pepper
1/4 cup sugar

Bring margarine to room temperature (can soften in microwave, but do not melt). Beat together margarine and the eggs. Add salt, pepper, & sugar, & mix well. Add both cans of corn, mix again, then add Jiffy box contents, blending well. Pour into a 1 1/2 or 2 quart glass baking dish that has been sprayed with Pam. Bake at 350 degrees F for 45-60 minutes.

Note: Can be doubled in every way, then bake in a 3 quart dish for 1 hour. Check to see if done (if it still wiggles a little in center when dish is lightly shaken, bake a few more minutes, but watch carefully). Sides and bottom will be nicely browned. Using butter will make it brown faster, so will take a little less time to bake.
Refrigerate leftovers, if you have any! They are delicious next morning, fried in butter & served with eggs and/or sausage or ham. Or cut in squares, freeze, then can be reheated in microwave, one portion at a time.