I suspect the dish goes back a long way. The felicitous combination
of corn and cream was discovered early. Mrs. Hill's New Cookbook
from 1867, Buckeye Cookery from 1877, etc., have recipes that mix
corn, milk/cream and eggs, then call for baking. These are generally
called green corn puddings.
?
The first, self-published edition of "Joy" (1931) doesn't have much
corn it in, but by 1936 there are recipes for corn and corn-meal
souffl?s, the first calling for corn kernels (fresh or canned) and cream,
the second for cornmeal. There's also a recipe elsewhere for spoon
bread that refers you to the corn-meal souffl? as "a delightful spoon
bread." These are true souffl?s (the egg whites are beaten till stiff),
but the "Jiffy" recipe seems clearly a simplified superposition of these.
It wouldn't be surprising if people started throwing together cans and
packages of stuff in the 1950s or even earlier. Jiffy, after all, goes back
to the 1930s.
?
The corn souffl? in Joy, incidentally, calls for a chopped pimento and a
chopped green pepper.
?
I also have the fascinating "Mr. Food Cooks Like Mama" from 1992.
There's a recipe there for Sunday Night Corn Pudding that calls for
a can of creamed corn and a can of corn kernels.
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