Corn Pudding
My nephew’s wife brought this delicious corn side dish for Christmas. I think she first brought it to Thanksgiving a few years ago and it has become a much requested standard by now. It’s great to bring somewhere as you can quickly mix it up and throw it in the oven to bake.
Corn Pudding
Ingredients
- 1 box jiffy corn bread mix
- 1 egg
- 1 stick 1/2 cup of butter
- 1 can whole corn
- 1 can creamed corn
- 1 cup sour cream
- pepper to taste
Instructions
- Preheat the oven to 350.
- Mix all the ingredients together and then pour into a baking dish.
- Bake uncovered 45-60 minutes.
I make this several times a year. I just dont use an egg and I use a whole stick of butter. Its a favorite in our family and friend get togethers!!
I’ve had this corn pudding recipe for years and it is quite delicious. I use frozen corn, thawed, in place of canned corn. It’s also easily adaptable to additions like saute’d onions, diced red peppers or green chiles with cumin for a slight flavor change. But really, it’s really good, just as it is.
Thanks for sharing.