Description
A creamy and slightly sweet corn pudding made with simple pantry ingredients, perfect as a comforting and easy-to-make side dish suitable for family dinners or holiday meals.
Ingredients
Dry Ingredients
- 1 box Jiffy corn muffin mix
Wet Ingredients
- 1 can whole kernel corn, drained (about 15 oz)
- 1 can creamed corn (about 14.75 oz)
- 1/2 cup sour cream
- 1/2 cup melted butter
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to ensure even baking temperature.
- Mix Ingredients: In a large mixing bowl, combine the Jiffy corn muffin mix, drained whole kernel corn, creamed corn, sour cream, melted butter, and eggs. Stir until all components are well incorporated and smooth.
- Prepare Baking Dish: Grease a medium-sized baking dish thoroughly with butter or non-stick spray to prevent sticking.
- Pour Mixture: Transfer the corn pudding batter into the greased baking dish, spreading it out evenly for uniform cooking.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and the pudding is set (a toothpick inserted near the center should come out clean).
- Cool and Serve: Remove from the oven and let cool slightly for 5 to 10 minutes before serving to allow the pudding to firm up and improve the texture.
Notes
- For extra richness and flavor, stir in 1 cup of shredded cheddar cheese before baking.
- Serve warm to enjoy the best creamy texture and taste.
- Leftovers can be refrigerated and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
