How will I know if the casserole is done?<\/strong> There are two ways you can confirm this crock pot corn pudding is ready. First, you can measure in the center with an instant-read thermometer and ensure an internal temperature of 160\u00b0F is reached.
Second, give the crockpot corn casserole a slight bump with an oven glove, and if the center looks stable with the slightest jiggle, it's set and ready to go.<\/p> <\/div>
Can I use canned whole kernel corn instead of frozen corn?<\/strong> Yes, you can substitute the frozen corn for 16oz drained cans of corn.<\/p> <\/div>
Can I use fresh corn instead of frozen corn?<\/strong> Yes, you can substitute the frozen corn for 16oz fresh cut off the cob corn.<\/p> <\/div>
What can I use instead of Jiffy?<\/strong> Part of the incredible sweet flavor and texture of this tasty side dish comes from the Jiffy corn bread mix. If you want to substitute with a homemade Jiffy Mix, see the instructions under Tips and Substitutions. <\/p> <\/div>
What if I don't like my corn pudding recipe so sweet?<\/strong> You can make the Jiffy mix from scratch as noted under Tips and Substitutions and lessen or omit the sugar.<\/p> <\/div>
Can Jiffy Corn Casserole be gluten free? <\/strong> Yes! Just use a cornbread mix that is gluten-free from the grocery store.<\/p> <\/div>
Can I cook crockpot cornbread pudding on high?<\/strong> In my experience, the pudding doesn't cook properly on high heat. The edges burn and the center is not set. It's best to follow the steps as written: cover and cook on low for 2 hours. DON'T UNCOVER the crockpot. Turn the heat to warm and let it continue cooking an additional 30-60 minutes or until the pudding is mostly set. Check it after 30. The texture will liken to a souffl\u00e9 when it's done. Add additional time if needed. Garnish if desired.<\/p> <\/div> <\/div>\n\n\n\n