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!
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.
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
Grandpa’s Southern Corn Pudding https://yummynoises.com/grandpas-southern-corn-pudding/