Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Wednesday, May 21, 2014

Crock Pot Corn Pudding ~ Homemade "Jiffy" Corn Muffin Mix

(Corn Pudding, made with healthier ingredients, and with eggs)

Let me start off explaining that there are many variations of what creamed corn is.  I can simply prepare it with corn off the cob, prepared by cutting 1/2 the kernels, and then the remaining, to get more "milk" off the cob (then freezing it each summer).  

However, there are many variations to taking frozen organic corn, adding a few ingredients (butter, cream, milk, flour, and even types of cheese).  It all depends on what you like.  

If you read the ingredients on cans of "creamed" corn in the stores, they basically have corn, water, sugar and modified corn starch in them.  Modified corn starch was not even a "food" that was available in the 1900's, from what I can research.

If a recipe requires a "box" or a "can" then I either skip it or try to recreate it with organic ingredients (when I can).  However, I am posting it both ways for everyone's choices.

Corn Pudding
(adapted from Fix-It and Forget-It Cookbook, © 2000)
2 (10 oz) cans whole kernel corn with liquid*
2 (10 oz.) cans creamed corn*
2 "Boxes" dry corn muffin mix * see recipe below
1 stick butter, organic
8 oz. sour cream, organic
2 egg, beaten, optional* 

Melt butter in a saucepan, and combine all ingredients, then pour into an oiled (we use organic olive oil) slow cooker.  Cover and heat on low 3-4 hours until thickened and set.

*For canned whole kernel corn, we used 3 cups frozen corn from the cob, thawed.  This corn will make it's own natural liquid.  You can always add a bit of water if needed.

*For canned creamed corn, we prepared creamed corn with the same frozen off the cob corn (thawed) - no modified corn starch.

*If you add the eggs, the corn pudding bakes up to a lighter, fluffier corn pudding, and not as heavy and rich tasting, as when you don't add eggs.

If you don't have any corn frozen off the cob, you can use organic frozen corn, and also make creamed corn using various recipes (internet, library, other cookbooks). 

Homemade Corn Muffin Mix
(substitute this recipe for one traditional box of dry "Jiffy" corn muffin mix)

Note: we use organic, non-gmo, ingredients when available.

2/3 cup flour
1/2 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt

Mix and stir with a whisk.


Sandra said...

I like homemade corn muffin mix :)

Nancy Jo said...

I love creamed corn, my Grandma used to make it from the garden corn in the summer. I see you are as busy as ever.
Nancy Jo

Liz said...

I just made this the other night! It is usually a holiday treat, so it tasted extra good!

LauraLynn said...

I found your recipe on Pinterest. Could you tell me what size slow-cooker and how long/what temp to cook the corn pudding? The post seems to be incomplete. Thank you!

LauraLynn said...

Please disregard the previous question. I reread the recipe again and found the info!

Pioneer Woman at Heart said...

LauraLynn, the time can vary depending on your crock pot.

Anonymous said...

Thanks for the "real" ingredient Jiffy cornbread mix. So much better!

Pioneer Woman at Heart said...

Jennifer, sometimes we only add one egg for the corn pudding too. My kids like it sort of on the heavy side. Two eggs lighten it up.