This corn pudding recipe was one of the wonderful side dishes I served at Southern Hospitality night last saturday, and my friends died over it.
It’s truly easy, using canned products and a box of corm bread mix, but comes out like something that took you hours to create.
The key is the sour cream and using the juice from the canned corn. It turns the corn pudding into a scoop-able treat, instead of the usual cornbread. It’s divine!
2 15oz cans niblet corn(with juice)
1 15oz can creamed corn
1 box cornbread mix(any kind)
3/4 cup sour cream
1/2 tsp black pepper
Preheat oven to 350 degrees.
Lightly grease a 9×13 baking dish(or a cast iron skillet if you have one).
In a medium bowl, place egg, sour cream, pepper, and juice from both cans of niblet corn. Stir well.
In a large bowl, place cornbread mix and all of the corn, including the creamed corn. Stir until corn is coated with cornbread mix.
Next, slowly pour the wet mix from the medium bowl into the corn mix and stir until all is incorporated.
Pour the complete mixture into the prepared baking dish and bake for 30 minutes.
Pull out of the oven and let sit for 5 to 10 minutes before serving.