Southern Corn Pudding
A true comfort food that brings back fond memories of grandma's house and Sunday dinners. Corn pudding and cornbread are classic Southern dishes. When they are combined, you have a moist, sweet-savory side dish that is perfect for any holiday get-together and is easy enough to make for an everyday meal. The pudding is custardlike, similar to the classic corn-pudding combination of corn, cream and eggs. Adding corn-muffin mix takes the recipe to a new level and provides the flavor and texture of cornbread. This simple dish is great served with any grilled entree, barbecue or chili and is the perfect accompaniment for a roast, baked ham or roasted turkey."This was excellent! I added grated sharp cheddar cheese to the mix before baking and it was soooo good, my family loved it. Boxed cornbread mix, canned or fresh corn, it doesn't matter, when you make something with love and you warm your home for your family, it comes through in your dish. According to my kids, I'm the best cook ever, even if I make boxed noodles and chicken nuggets from a freezer bag. Thank you for sharing your recipe. " - Bvanhoogten
Yield: 8 Servings Ready in 1 hours
1,110 people trying soon
Verified by stevemur
|1 8.5-oz packageCorn muffin mix; (preferably Jiffy)|
|1/2 teaspoonSugar; (up to 1 teaspoon), (see *)|
|1 15.25-oz canWhole kernel corn; drained|
|1 14.75-oz canCream style corn|
|1/2 cupButter or margarine; (1 stick), melted and cooled, (see ***)|
|1 cupSour cream; (see ***)|
|3 largeEggs; at room temperature, beaten|
Southern Corn Pudding Preparation
Preheat oven to 350 degrees F. Lightly butter (or spray with nonstick cooking spray) a 2-quart casserole dish or 9- by 9-inch baking pan.
In a large bowl, combine all ingredients and mix until blended. Do not overmix. Pour into prepared casserole dish and bake, uncovered, on center rack of preheated 350 degree F oven for 45 to 50 minutes, or until golden brown on top and a knife inserted in the center comes out clean. Allow to sit 5 minutes before serving.
(If edges begin to brown too much, take a piece of foil large enough to cover the pan, quarter it, cut a 3 to 4 inch hole in the center, open the foil, and drape it loosely over the pan.)
Makes 6 to 8 servings.
* Note: Taste the corn meal mix that you use to determine how sweet it is. If using Jiffy or if the mix is sweet, use 1/2 teaspoon sugar, if not, use the full teaspoon to bring out the sweetness of the corn.
** Note: If you prefer, you can replace the canned corn with 1 1/2 cups fresh or frozen thawed whole kernel corn that has been cooked.
*** Note: For a lower-fat version, use low-fat or fat-free sour cream and substitute applesauce for the melted butter.
Variations: Adjust the recipe to suit your families tastes by adding ingredients. Shredded Cheddar cheese, chopped onion, bell pepper or canned diced green chilies are wonderful additions.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?