Corn Pudding
Directions
- 1Start by adding an 8.5 ounce box of Jiffy corn muffin mix to a bowl.
- 2Next, add one 15.25 ounce can of drained sweet whole kernel corn.
- 3Then, add one 14.75 ounce can of cream style corn.
- 4Add one stick of melted unsalted butter to the mixture.
- 5Next, add an 8 ounce jug of sour cream.
- 6Crack one egg into the bowl, making sure to remove any shell pieces.
- 7Add 1/3 cup of sugar to the mixture.
- 8Mix all the ingredients together thoroughly.
- 9Pour the mixture into a baking dish; an 8x8 inch dish will make it thicker, a larger one thinner.
- 10Shake the baking dish to flatten the mixture evenly.
- 11Bake in the oven at 350 degrees Fahrenheit for approximately one hour, or until a toothpick inserted comes out clean.
- 12Let a piece of the corn pudding cool down on a plate before tasting.
Ingredients
- 8.5 ounce Jiffy corn muffin mix
- 15.25 ounce sweet whole kernel corn, drained
- 14.75 ounce cream style corn
- 1 stick melted unsalted butter
- 8 ounce sour cream
- 1 egg
- 0.33 cup sugar
Equipment
bowlbaking dishovenfork
Tips
- Add 1/3 cup of sugar to enhance the flavor, as suggested by many comments.