Description
This classic Corn Pudding is a creamy, comforting Southern side dish that blends whole kernel and cream-style corn with a moist corn muffin base. Baked to golden perfection, it’s an ideal accompaniment for holiday feasts or casual barbecues, with a hint of sweetness and rich buttery flavor.
Ingredients
Scale
Corn Mixture
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
Batter
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1/4 cup granulated sugar (optional for sweetness)
- 1/2 teaspoon salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch or a similar-sized baking dish to prevent sticking and ensure easy serving.
- Mix Wet Ingredients: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, melted butter, sour cream, and eggs. Stir thoroughly to integrate the ingredients well.
- Add Dry Ingredients: Incorporate the Jiffy corn muffin mix, granulated sugar if using, and salt into the wet mixture. Stir until all ingredients are evenly combined to form a smooth batter.
- Transfer and Smooth Batter: Pour the prepared batter into the greased baking dish and smooth the top with a spatula to ensure even cooking and an appealing appearance.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes. Look for a golden top and a set center to determine doneness.
- Cool and Serve: Remove from oven and allow to cool for 5 to 10 minutes. Serve warm as a delicious side dish.
Notes
- For a savory twist, add shredded cheddar cheese or chopped green onions to the batter before baking.
- This dish pairs perfectly with holiday meals or barbecue settings.
