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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 260 (57%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 456.8mg||141 %|
|Sodium 786.3mg||27 %|
|Potassium 371.7mg||10 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 33.6g|
|Protein 16.9g||24 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 456
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