Corn pudding is a favorite in the South and the Midwest, and it’s especially welcome during Thanksgiving. The sour cream adds a velvety texture to the pudding that makes it melt-in-your-mouth good. I prefer to use Jiffy cornbread mix in this recipe.
Author:Addie Gundry
Prep Time:5 minutes
Cook Time:1 hour
Total Time:1 hour 5 minutes
Yield:Serves 8
Category:Sides & Sauces
Ingredients
Scale
8 tablespoons (1 stick) unsalted butter
1 (8.25-ounce) can creamed corn
1 (8.25-ounce) can whole corn kernels, drained
1 cup finely chopped scallions, including some of the tender green tops
1 cup sour cream
1 large egg
1 (8-ounce) package cornbread mix
Instructions
Preheat the oven to 350 degrees F. Coat a deep-dish pie plate or 8 x 8-inch baking dish with cooking spray.
Put the butter in a large microwave-safe bowl and microwave until melted, about 1 minute.
Stir in the creamed corn, whole corn kernels, scallions, and sour cream. Add the egg and mix Add the cornbread mix and stir just until no dry mix remains—do not overmix.
Pour the batter into the baking dish and cook for about 1 hour, until beginning to brown around the edges and a toothpick inserted in the center comes out clean. Cut into triangles or squares and serve.
