Friday, January 14, 2011

Baked Corn Pudding

I've been making this darling little side dish for over 10 years. 

It's origins I've forgotten.

But it is so delicious. 

And comforting.

Very pantry-friendly ingredients.

Melt a stick of butter in a large bowl.

Dump in a can of creamed corn.

Followed by a can of whole corn (juice and all).

Add in two eggs.

Beat well with a fork.

Add sour cream. Mix well.

Dump in a box of Jiffy cornbread mix.
(I don't suggest substituting any other brand...Jiffy works best...
unless you have a gluten-free version that you must use)

Toss in some salt and pepper.

Turn the mixture out into a greased baking dish.

And bake for 45 minutes, until the surface is golden brown
and a knife inserted into the center comes out clean.

I sprinkled dill on top of this piece, just for the photo's sake.

My kids love it with melted shredded cheese.

Baked Corn Pudding
serves 8-10

1 stick melted butter
1 can creamed corn
1 can whole corn, undrained
2 eggs, beaten
1 cup sour cream
1 small box Jiffy cornbread mix
salt and pepper to taste

Preheat oven to 350 degrees.

Grease a large baking dish (for a 9 x 9", bake an hour; for a 13 x 9", bake for 45-50 minutes).

In a large bowl, melt a stick of butter in the microwave.

Mix all of the ingredients into the butter. 

Turn out into greased pan. 

Bake as directed above, according to pan size.


Heather-Gathering Spriggs said...

I have a gluten free version in my oven right now!! :)XD and nervous. I'll let you know how it turns out!

Heather-Gathering Spriggs said...

Delicious!!! IT was AWESOME! and i didn't even have sour cream so I used 1/2 cup mayo and 1/2 cup yogurt and then just dumped in some GF bread mix and some cornmeal.

RObert loved it and we were licking the pan!

Ginny said...

Great job! I love it when recipe modification occurs! So glad Robert even loved it.