Corn Pudding

One of the cookbooks we cooked out of in my library’s cookbook potluck book club this fall had a bunch of recipes that sounded good, but ended up needing a lot of changes to actually make them work. It appears I didn’t even write down the name of the book, it was so annoying, but if you followed the directions from that book you’d have to clean your whole oven anyway because her dish side was wildly inappropriate, so…no credit to her.

The recipe calls for 1 can of creamed corn and one of sweet corn. I canned A LOT of creamed corn at work at some point, which is sort of somewhere in between the texture of what you’d get from regular/commercial creamed and canned corn, so I have just been using two cans of my own creamed corn.

Ingredients:

  • 1 stick unsalted butter, melted
  • 1 14 ounce can creamed corn
  • 1 14 ounce can sweet corn
  • 1 cup sour cream
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 8.5 ounce box of Jiffy cornbread mix

Preheat oven to 350 degrees. Grease a 9×13″ dish well.

In a large bowl, combine the butter and corns and stir together.

Stir in the sour cream, eggs, sugar, and salt.

Stir in the box of Jiffy until just combined.

Pour into the greased dish.

Bake until golden on top, and nearly set in the center, about 35 minutes. It may still look jiggly, but if a knife inserted 2″ away from the center comes out clean, you’re good.

Let cool for 15 minutes before serving.

I’ve made this several times lately, and I’m not sick of it yet! If you want to make it more meal-like, toss on some shredded chicken, bbq sauce, and a bit of shredded cheddar and hey presto!

Corn Pudding

 

  • 1 stick unsalted butter, melted
  • 1 14 ounce can creamed corn
  • 1 14 ounce can sweet corn
  • 1 cup sour cream
  • 2 large eggs
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1 8.5 ounce box of Jiffy cornbread mix

Preheat oven to 350 degrees. Grease a 9×13″ dish well.

In a large bowl, combine the butter and corns and stir together. Stir in the sour cream, eggs, sugar, and salt. Stir in the box of Jiffy until just combined, then pour into the greased dish. Bake until golden on top, and nearly set in the center, about 35 minutes. It may still look jiggly, but if a knife inserted 2″ away from the center comes out clean, you’re good.

Let cool for 15 minutes before serving.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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