Corn Pudding

For many years the traditional corn dish we have always served for holidays is "Scalloped Corn". It's an old family recipe that includes crushed saltine crackers and was always on Grandma Betty's table. But almost every recipe can be improved upon, and about ten years ago Mom did just that.

Enter "Corn Pudding", our NEW favorite corn dish. It uses both whole kernel corn and creamed corn, sour cream, corn bread mix and a whole stick of butter. It's a very moist, rich dish, and could almost be served for dessert.

Serving this side dish with ham is a must, whether it's for a holiday, or any day of the week. 

A ham is such an easy thing to heat up in your oven, and leftover ham sandwiches can't be beat. Especially if they have a side of "Corn Pudding" beside them.

Corn Pudding                                                                                                  Printable Version

1/2 c. butter, softened

1/2 c. sugar

2 large eggs

1 c. sour cream

1 8 1/2 oz. package corn muffin mix (this is the size of the Jiffy Brand, but we also use the Krusteaz brand, and just measure out the correct amount, saving the remaining mix for a batch of cornbread).

1/2 c. milk

1 can whole kernel corn, drained

1 can cream style corn

Preheat your oven to 350 degrees.  Spray a 3 quart glass baking dish with cooking spray.

Cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, then add the corn muffin mix and milk. Fold in both cans of corn. Pour the batter into the greased baking dish and level with a rubber scraper to even out the top. 

Bake uncovered for 45-60 minutes until golden brown.  Keep checking it after the first 45 minutes and take it out when there is just a bit of jiggle left in the middle of the pudding.