Tuesday, May 29, 2012

Corn Pudding

This baked corn pudding recipe has been one of my very favorite side dishes that compliment any family get together. Its quick to put together and toting it should be a breeze because it won’t spill all over if you are transporting it.  I’ve used fresh and frozen corn and there is not much difference in the results, so if want something simple, easy to put together, few ingredients and carries well. This will be your perfect go to side dish.

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1/4 cup sugar (optional)
½ cup sour cream
½ cup (1 stick) butter, melted
2 eggs

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the cream style corn & drained corn, jiffy muffin mix, sour cream, sugar and melted butter.
  3. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
  4. Let stand for at least 5 minutes and then serve warm.

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