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.