Corn Pudding
Corn Pudding
Equipment
Ingredients
- 14.75 oz whole corn
- 14.75 oz cream style corn
- 2 eggs
- 1/4 cup sugar
- 1 cup sour cream
- 8.5 jiffy mix
- 8 tbsp butter melted
Instructions
- Preheat Oven to 350
- In a medium bowl combine wet ingredients- eggs, Sugar, sour cream. Make sure to drain the whole kernel corn.
- Once corn and wet ingredients are mixed well in bowl add dry corn bread mix
- Melt butter in the microwave.
- Then add melted butter. I always add my melted butter at the end however I am sure you can mix with wet ingredients as well
- Once mixed, you will pour the ingredients into a greased 8X8 casserole dish
- Bake at 350 for 45-55 mins until a toothpick comes out clean.
- Cut into squares and enjoy!
Video
Notes
This Corn Pudding is a staple around the Thanksgiving and Easter holiday, however it is a great addition to BBQ in the summer time too!
Try making this dish in a disposable 8x8 makes for easier clean up especially if you are making this after a holiday rush. You may however need to increase cooking time for 5-10 minutes to make sure center is hot or leave on counter for 10 minutes prior to baking. Traveling or not ditch the real casserole dish and try a disposable one! This makes this Corn Pudding easier clean up.
If doing this up for Thanksgiving, remember Thanksgiving is all about prepping so do yourself a favor make this ahead so it is just ready to pop in the oven when time.
Nutrition
Calories: 370kcalCarbohydrates: 51gProtein: 9gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 88mgSodium: 270mgPotassium: 821mgFiber: 14gSugar: 10gVitamin A: 914IUVitamin C: 2mgCalcium: 272mgIron: 6mg
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