The Best Corn Pudding

Total Time: 1 hr 3 mins Preparation Time: 3 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 (14 1/2 ounce) cans whole sweet kernel corn, drained
• 1 (14 1/2 ounce) can sweet cream-style corn
• 1 (8 1/2 ounce) box jiffy corn muffin mix
• 8 ounces sour cream
• 3 eggs
• 1/2 cup unsalted butter

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium bowl, melt the stick of butter in the microwave (or in a pan on the stovetop).
• 3 add the corn muffin mix and sour cream.
• 4 lightly beat the eggs in a separate bowl and add them to the mixture.
• 5 add all 3 cans of corn and stir well.
• 6 place in a casserole dish allowing at least an inch of free space for the pudding to rise. (you don't want it to overflow if it's filled to the rim!).
• 7 bake for 1 hour and check the inside with a knife. knife should come out mostly clean but crumbs are ok. if still gooey with batter then keep baking. i find that mine takes about an hour and 15 minutes, but ovens vary so check at the one hour mark and then use your judgement after.