Corn Pudding
Serves 1
Directions
- 1Whisk two large eggs in a bowl.
- 2Melt one stick of unsalted butter.
- 3Pour the melted butter into the bowl with the eggs and whisk until combined.
- 4Add one tablespoon of honey or sugar to the mixture and whisk.
- 5Add one can of drained whole kernel corn and one can of cream-style sweet corn to the mixture and whisk.
- 6Add one box of Jiffy Corn Muffin Mix to the mixture and stir well.
- 7Grease a baking dish with butter.
- 8Pour the corn mixture into the greased baking dish.
- 9Bake the corn pudding until golden brown.
- 10Brush the top with melted butter.
- 11Sprinkle with a pinch of flakey salt.
- 12Add a small piece of butter on top for extra richness.
- 13Serve and enjoy your corn pudding.
Ingredients
- 1 box Jiffy Corn Muffin Mix
- 1 stick unsalted butter, melted
- 2 unit large eggs, beaten
- 1 can whole kernel corn, drained
- 1 can cream-style sweet corn
- 1 cup sour cream, full-fat
- 1 tablespoon sugar or honey
- 0.5 teaspoon salt
- Honey, butter, and flakey salt for brushing on top
Equipment
bowlwhiskbaking dish
Tips
- This recipe is a hybrid between cornbread and soufflé and is also known as corn soufflé or corn casserole.
- The recipe is incredibly simple and can be made by mixing all ingredients in a bowl at once.
- It's a memorable and incredibly delicious side dish that always disappears first.
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