I first experienced corn pudding on a trip Caroline and I took to visit Terry Jean. She made corn pudding for us and changed our little world. It was an instant favorite and I couldn’t wait to make it for the rest of the family. Terry was kind enough to share her recipe with me but unfortunately, I cannot find it. So I searched the web and came up with a concoction similar, if not the same as hers. I now include this on our Thanksgiving menu and even the extended family loves this one.
Easy Corn Pudding
Ingredients
- 1 Box of Jiffy Corn Bread mix
- 14 oz Can of Creamed Corn
- 14 oz Sweet Kernel Corn, Drained
- 1 Cup Sour Cream
- ½ Cup Butter
- 1 Egg
Instructions
- Beat egg in a mixing bowl.
- Add entire can of creamed corn. Stir with a spoon.
- Drain can of kernel corn and add to mix. Stir with a spoon
- Add Sour Cream and mix.
- Add Jiffy and Mix well.
- Put melted butter in the bottom of an 8X8 baking dish.
- Our cornbread mixture in baking dish. Spread evenly.
- Bake for 1 hour at 350°
Tried this recipe?Let us know how it was!
Looks delish gonna make it soon
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