Pap's Corn Pudding

50 mins
Serves 1
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Directions

  1. 1Melt butter in a saucepan on the stove top over a low setting.
  2. 2Melt butter in a saucepan on the stove top over a low setting.
  3. 3Melt butter in a saucepan on the stove top over a low setting.
  4. 4Cut the corn off the cob.
  5. 5Cut the corn off the cob.
  6. 6Cut the corn off the cob.
  7. 7Add the corn to the melting butter.
  8. 8Add the corn to the melting butter.
  9. 9Add the corn to the melting butter.
  10. 10Add two cans of cream corn to a mixing bowl.
  11. 11Add two cans of cream corn to a mixing bowl.
  12. 12Add two cans of cream corn to a mixing bowl.
  13. 13Add one box of Jiffy corn muffin mix to the mixing bowl.
  14. 14Add one box of Jiffy corn muffin mix to the mixing bowl.
  15. 15Add one box of Jiffy corn muffin mix to the mixing bowl.
  16. 16Crack two eggs into the mixing bowl.
  17. 17Crack two eggs into the mixing bowl.
  18. 18Crack two eggs into the mixing bowl.
  19. 19Cut up three scallions.
  20. 20Cut up three scallions.
  21. 21Cut up three scallions.
  22. 22Add the scallions to the mixing bowl.
  23. 23Add the scallions to the mixing bowl.
  24. 24Add the scallions to the mixing bowl.
  25. 25Whisk all ingredients in the mixing bowl.
  26. 26Whisk all ingredients in the mixing bowl.
  27. 27Whisk all ingredients in the mixing bowl.
  28. 28Add the butter and corn mixture to the mixing bowl after the whisking is complete, to avoid scrambling the eggs.
  29. 29Add the butter and corn mixture to the mixing bowl after the whisking is complete, to avoid scrambling the eggs.
  30. 30Add the butter and corn mixture to the mixing bowl after the whisking is complete, to avoid scrambling the eggs.
  31. 31Mix until everything is incorporated.
  32. 32Mix until everything is incorporated.
  33. 33Mix until everything is incorporated.
  34. 34Pour the mixture into a buttered cast iron pan.
  35. 35Pour the mixture into a buttered cast iron pan.
  36. 36Pour the mixture into a buttered cast iron pan.
  37. 37Place the pan in a 350-degree oven on the middle shelf for 50 minutes to an hour.
  38. 38Place the pan in a 350-degree oven on the middle shelf for 50 minutes to an hour.
  39. 39Place the pan in a 350-degree oven on the middle shelf for 50 minutes to an hour.

Ingredients

  • butter
  • butter
  • butter
  • ears of corn
  • ears of corn
  • ears of corn
  • 2 cans cream corn
  • 2 cans cream corn
  • 2 cans cream corn
  • 1 box Jiffy corn muffin mix
  • 1 box Jiffy corn muffin mix
  • 1 box Jiffy corn muffin mix
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 3 scallions
  • 3 scallions
  • 3 scallions

Equipment

saucepanstovemixing bowlwhiskknifecutting boardcast iron panoven mittsoven

Tips

  • Do not let the warm butter hit the raw eggs in the mixture.