Grandpa’s Southern Corn Pudding
Bready but soft and savory with a hint of sweet, this southern dish is like a combination of cornbread and bread pudding with bursts of whole corn kernels. It's packed full of corn flavor and a perfect holiday side dish!
Servings: 8 to 12
Ingredients
- One 15.25 oz can whole kernel corn, drained
- One 14.75 oz can cream style corn
- 8 oz sour cream
- 2 eggs
- One 8.5 oz box Jiffy Corn Muffin Mix
- 1 stick butter, melted (¼ lb or ½ cup)
- fresh chopped chives, for garnish (if desired)
Instructions
- Preheat oven to 350°F. In a mixing bowl, add whole corn, cream corn, sour cream, and eggs and stir until thoroughly combined. Add corn muffin mix and melted butter and stir until just combined.
- Transfer mixture to a 9x13 baking dish sprayed with cooking spray and bake until the center is set, about 30-35 minutes. Broil on high for an additional 1 ½-2 minutes (keeping an eye on it the whole time!) until the top is golden brown and crispy. Garnish with chives (if desired) and serve.
Notes
Note for vegetarians: Jiffy Mix does make a vegetarian version of their corn muffin mix, but the classic corn muffin mix is not vegetarian.
Adapted from Grandpa Carl