Ingredients
Ingredients
- 1 egg
- 14 ounces creamed corn
- 14 ounces whole kernel corn, drained
- 1 cup sour cream
- 1 box Jiffy Corn Muffin Mix (8.5 ounces)
- 1/2 cup butter, melted
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (177°C) and grease an 8″ x 8″ baking dish with butter or nonstick cooking spray to prevent sticking.
- Beat the Egg: In a medium-sized bowl, crack and beat the egg lightly until combined to help bind the pudding.
- Add Creamed Corn: Pour the 14 ounces of creamed corn into the bowl with the beaten egg, mixing gently.
- Drain and Add Whole Kernel Corn: Drain the liquid from the can of whole kernel corn, then add the drained corn kernels into the bowl, stirring to combine.
- Incorporate Sour Cream and Corn Muffin Mix: Add 1 cup of sour cream and the entire box of Jiffy Corn Muffin Mix to the corn mixture. Stir well until all ingredients are fully incorporated into a thick batter.
- Add Melted Butter to Baking Dish: Pour the 1/2 cup melted butter into the prepared baking dish, ensuring the bottom is coated well.
- Pour Mixture into Dish and Bake: Transfer the corn pudding mixture into the butter-coated baking dish, smoothing the surface slightly. Bake in the preheated oven for 1 hour until the top is golden and the pudding is set.
- Serve: Remove from the oven and let it cool for a few minutes before serving warm as a delicious side dish.
Notes
- Make sure to drain the whole kernel corn well to avoid excess moisture that could make the pudding watery.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- For a richer taste, consider adding a bit of shredded cheddar cheese on top before baking.
- This recipe can be doubled for a larger crowd, adjusting baking time as needed.
- Leftovers can be refrigerated and reheated gently in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
