Piggy Pudding

Posted on Dec 24, 2011

Download PDF Piggy Pudding became an instant favorite at our house, both for its liberal use of pork products and it’s ridiculously easy preparation. I mean come on, Jiffy mix?!?

Sometimes I’ll use Bob’s Red Mill Corn Bread mix for a slightly heartier texture, but come on, Jiffy mix? And bacon?! Could it be any easier? Actually, the original Paula Deen recipe used Brown & Serve sausage, so yes, apparently it could, but I think the quality pork products make this a worthy upgrade. WINNER!

It’s become a tradition for Thanksgiving morning parade watching, and I use this for brunch a lot, because it’s soooo easy. It can easily be scaled up to accommodate a crowd–just double it and use a 13×9 inch baking dish! Trust me on this one, try it once and Piggy Pudding will join the vaulted pantheon of pancakes and waffles in your repertoire of special breakfast treats!

Piggy Pudding

Prep Time: 10 min | Cook Time: 30 min | Servings: 6 servings | Difficulty: Easy


2 granny smith apples, peeled cored and sliced into ½ inch wedges
2 packages Jiffy Corn Muffin mix, batter prepared as per package instructions
2 eggs (for mix)
2/3 cup milk (for mix)
½ lb breakfast links
½ lb bacon, cut into 1 inch pieces

To serve:
Maple syrup


Cook the sausage and bacon in a skillet. Drain on a paper towel. Cut the sausage links into thirds.

Prepare the Jiffy mix according to the package instructions (using the milk and eggs). Set aside to rest while you peel, core and slice the apples.

Butter a 9 inch square baking pan. Add the apples, bacon and sausage. Toss to mix. Pour the Jiffy mix over the apples, bacon and sausage. Shake and/or jiggle the pan to evenly spread out the batter.

Bake in a preheated 400 degree oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean (be patient) and top is nicely browned.

Serve warm with butter and maple syrup.