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Reply to "What's weird about where you are staying - Thanksgiving 2025 Edition"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]My uncle is constantly spoiling for a fight. I’m not staying at his house, but we’ll be at the same gathering. He honestly has fought with me and his DIL over Jiffy corn pudding. We were discussing how much we loved it, and he starts in with “YOU don’t even KNOW where JIFFY MIX is FROM,” all indignant. And we both said at the same time, “It must be from Michigan.” Because he lived there for like 5 years, and anywhere or anything that is even loosely tied to him is the best thing that ever was or ever will be. And then he got mad that we “just guessed when we didn’t even KNOW it was from MICHIGAN.” [/quote] I have Jiffy cornbread mix for Thanksgiving muffins. But corn pudding sounds wonderful. How do you make it? [/quote] Google to make sure, but I think it is: 1 box Jiffy 1 egg (maybe 2 eggs?) 1/2 a cup or so of sour cream 1 melted stick of butter 1 can creamed corn 1 can kernel corn (I prefer the white kernel corn) Mix, pour into a casserole dish and bake for about 45 minutes. [/quote] 350 degree oven. 1 can of creamed corn, ~11 oz., no regular corn. 2-3 eggs, I do 2 1 cup sour cream 1 stick butter 1 Jiffy mix My 30 year old index card from my family’s 60 year old “recipe” is most certainly taken from a free Jiffy promotional recipe book and I think you can play fast and loose with it. I think the above PP’s recipe compensates for less sour cream by adding more corn and probably tastes better than mine. Put the stick of butter in the casserole dish and in the oven to melt. Then mix everything else together and pour into the dish right on top of the melted butter. Check it at 20-25 minutes. 45 minutes will be too long. [/quote]
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