Corn Casserole or Pudding. Not with Jiffy mix.....
I think all are basically the same- just leave out the Jiffy Mix.
I use a can of whole kernel corned, drained and a can of cream style corn. Mix with a couple of tablespoons of flour, some sugar, a beaten egg, some cream (or milk), and top with cut up butter. Bake at 350 until middle is set.
This always goes over well:
16 oz can creamed corn
10 oz frozen broccoli
1 tbsp minced onion
5 tbs melted butter or margarine
24 saltines, crumbled.
Cook broccoli. Mix with corn, egg, onion, salt, pepper, 2 tbsp melted butter or margarine and 12 saltines.
Melt 3 tbsp butter/margarine. Crumble in 12 saltines and mix well. Sprinkle on top of corn/broccoli mixture.
Bake at 350 for 30 minutes. (Can be baked ahead of time and reheated)