Friday, November 19, 2021

Corn Pudding


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Corn Pudding is one of my favorite holiday side dishes.  Growing up we never made Corn Pudding or Scalloped Corn in my house. 
During the holidays my family always had corn that we froze during the summer, just heated up with melted butter.  My first holiday with Bill was when I first had Scalloped Corn and I was hooked from then on out.  Scalloped Corn is similar but made with flour and club crackers rather than corn muffin mix.  You can find my scalloped corn recipe here.

Don’t get me wrong, I also like scalloped corn but I love Corn Pudding.  I think what makes me love it the most is the Jiffy Muffin Mix as I am also a sucker for Sweet Corn Bread lathered in butter!

For my corn pudding I also use corn that I bought from local farmers and froze this summer.  There is just something about home grown corn in the winter that just melts my heart.  The recipe calls for creamed corn (which I do use canned cream corn) and the whole kernel (which you may use canned whole kernel corn)

Corn Pudding

1 stick butter, softened
1/2 cup sugar
2 eggs
1 cup sour cream
1 package Jiffy Corn Muffin Mix
1/2 cup half and half
1 can 14.75 ounce Creamed Corn
2 cups frozen whole kernel corn (or 1 can 15.25 ounce whole kernel corn)

Preheat oven to 350 degrees.  Grease (or spray) a 9x13 pan.

In a large bowl or stand mixer cream butter and sugar.  Add eggs and mix well.  Beat in the sour cream until combined.  Gradually add the jiffy mix alternately with half and half.  Add the corn and mix until combined.

Pour into prepared pan and bake 45 min to 1 hour or until lightly browned.  I test mine by lightly touching the top to see if it springs back like a cake would if touched.