Description
A comforting and nostalgic corn pudding recipe that combines sweet and savory flavors, perfect for family gatherings or weeknight dinners.
Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (14.75 oz) creamed corn
- 1 box (8.5 oz) corn muffin mix
- 1 cup sour cream
- 1/2 cup butter, melted
- 2 large eggs
- 1/4 cup sugar
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Grease your baking dish thoroughly with melted butter.
- Combine the whole kernel corn and creamed corn in a large mixing bowl.
- Add the corn muffin mix to the corn mixture, stirring gently for even incorporation.
- In a separate bowl, beat the large eggs until fluffy.
- Mix the sour cream with melted butter in a separate bowl until combined.
- Gradually add sugar and salt to the mixture, stirring well.
- Combine all the ingredients—corn mixture, egg mixture, and sour cream mixture—until just mixed together.
- Pour the batter evenly into the greased baking dish.
- Bake for 45-50 minutes until golden brown. Conduct a toothpick test in the center for doneness.
- Allow it to cool for 10 minutes before serving warm.
Notes
For added flavor, consider using fresh or frozen corn. Adjust sugar for sweetness preference, and be cautious of overmixing to maintain a light texture.
