Description
A creamy and slightly sweet corn pudding made with simple ingredients—perfect as a comforting side dish for any meal. This easy-to-make dish combines the convenience of Jiffy corn muffin mix with whole kernel and creamed corn for a tender, custardy texture that’s sure to please any crowd.
Ingredients
Ingredients
- 1 box Jiffy corn muffin mix
- 1 can whole kernel corn (drained, approximately 15 ounces)
- 1 can creamed corn (approximately 14.75 ounces)
- 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 it reaches the correct temperature for even baking.
- 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 everything together thoroughly until the mixture is smooth and evenly blended.
- Prepare Baking Dish: Grease a medium-sized baking dish (such as a 9×9 inch square dish) with butter or non-stick spray to prevent sticking.
- Pour Mixture: Pour the combined corn pudding mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes. Bake until the top is golden brown and the pudding is set in the center.
- Cool and Serve: Remove from the oven and allow to cool slightly before serving. This helps the pudding set further and makes it easier to slice and serve.
Notes
- Add shredded cheese like cheddar or Monterey Jack for extra richness and flavor.
- Serve warm to enjoy the best creamy texture and comforting taste.
- This dish can be prepared ahead of time and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
