Sunday, January 8, 2012

Corny and Delicious

Prepare yourself for what is quite possibly one of my most addictive recipes.  When I threatened to exclude it from the holiday menu this year, I was met with quivering lips and watery eyes all around.  Corn Pudding is almost a cross between cornbread and spoon bread (in fact, my recipe is close to my Grandma Kay's spoon bread recipe). This dish is a pudding in the more traditional British sense of the word which comprehends savory flavors (sorry, I've been reading Austen) as well as Jello-like sweetness. And to top it off, it's ridiculously easy for something that tastes so yummy.

What You'll Need
Large mixing bowl                                                       13 x 9" casserole dish
Stand mixer
1 stick butter                                                                1 can creamed corn (15 oz)
2 large eggs                                                                  8 oz sour cream
1 can whole kernel corn (15 oz)                                  1 box corn muffin mix (7.5 oz)

Now Let's Make Corn Pudding!
Mmmm. Butter.
Begin by preheating your oven to 350F.  Then, melt your stick of butter in your large bowl.  It doesn't need to be entirely melted, but it won't matter if it is.  Just don't overcook it so much that some of the butter evaporates. 30-40 seconds should do it.

Once you've mostly melted the butter, add two large eggs.  Also add both cans of corn, without draining off any liquid.  (seriously, don't drain; it's really hard to adjust with the right amount of water if you mess this up).

Mix, mix.
Now add 8 oz of sour cream to the bowl. I typically prefer to use Daisy Light sour cream as it cuts the calories of the recipe without sacrificing flavor. (You can also leave off the butter if you really want to, but it affects flavor and fluffiness. Still tasty, but not the same. I discovered this accidentally. Heh heh). Lastly, pour in your box of corn muffin mix.  I typically use Jiffy, but I'm sure it'd work with another brand just fine.

Yay, pudding!
Turn your mixer on to a medium low speed, and mix the ingredients until they are thoroughly blended. It is especially important that the eggs and sour cream get fully mixed in, as they tend to be stubborn.  If you need to break things down further with a whisk, don't be afraid to. (Not mixing properly results in a lumpy pudding, and that's just wrong).

Pour the pudding batter into the 13 x 9 inch casserole dish.  Shake the dish slightly from side to side to get the batter to settle evenly into the dish. 

Bake at 350F for about 40-45 minutes, until the top of the pudding is a golden brown and lightly crusty.

This recipe doubles easily, which is what I typically do for holidays since the dish is so popular.  If you choose to double the recipe, use a 15 x 10" dish and cook for 1 hour to account for the extra volume.  This dish goes with pretty much anything, but pairs especially well with ham or a hearty meat chili.



  1. Oh my lord. Too bad I can't eat that anymore (well, maybe on a special occasion...).

    I would eat this with a generous helping of turnip greens.

  2. @Jen and Kim's Mom: everything! I've yet to find something it doesn't go with. But it's especially good with chili or ham.

    @Aunt Caiti: why can't you eat it anymore!?


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