Corn Pudding
Servings 8 servings
Ingredients
- 1 can (15 oz) whole kernel corn drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 cup sour cream
- 1/2 cup butter melted, 1 stick
- 2 eggs beaten
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13 inch baking dish or 2-quart casserole dish with butter or cooking spray.
- In a large bowl, mix together the drained whole kernel corn, creamed corn, Jiffy corn muffin mix, sour cream, melted butter, beaten eggs, and salt. Stir until just combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 40-45 minutes until the top is golden and the center is just set (it will still have a slight jiggle -- that is correct for the custardy texture).
- Let rest for 5-10 minutes before serving. Serve warm as a side dish.
Notes
Do not overbake -- the pudding should still have a slight jiggle in the center when you remove it from the oven. It will firm up as it cools. For a cheesy version, stir in 1 cup shredded cheddar. Leftovers reheat beautifully in the microwave.