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Corn pudding, also known as "Baked Corn" has probably been around in some form since the days of the early settlers. A basic mix of Corn, Corn Meal, Butter, & eggs. This is one of my favorites. Very few family gatherings go by without a serving of this sweet, corny side dish. This recipe is almost full proof, and can be easily doubled.
This version of this classic can be made in a dutch oven or a regular oven.
- 1 box of Jiffy Corn muffin mix (or similar)
- 1/4 cup sugar
- 2 eggs
- 1 16 oz can regular corn, drained
- 1 16 oz can creamed corn
- 8 oz sour cream
- 1 stick (1/2 cup) butter or margarine, melted, cooled slightly
Preheat the oven to 350°.
In a large mixing bowl, combine the Jiffy mix with the sugar. Add the eggs, both cans of corn, & the sour cream. Mix well. Add the butter next and stir to fully combine.
Grease a round casserole dish or foil pan (I use cooking spray). Pour the mix into the pan and place in the oven. Cook for 45 minutes to an hour - the top should be lightly browned when done.
Remove from oven and allow to set for 10 minutes before serving