Prep 5 mins
Cook 1 hr
For cornbread lovers.
- 425.24 g can corn (DO NOT DRAIN)
- 411.06 g can creamed corn
- 2 eggs, slightly beaten
- 118.29 ml butter, melted
- 113.39 g sour cream
- 240.97 g box Jiffy cornbread mix
- Mix all ingredients together until well mixed.
- Pour in greased 8 x 8-inch baking dish.
- Bake 1 hour at 350°F.
This is the exact Corn Pudding recipe I have used for years with on exception. I use 8 oz of sour cream. It is fast and easy to put together and is always raved about when served.
This is very good and makes a great substitute for cornbread. I used my Cornbread Mix Cornbread Mix and followed the directions. As we had some leftovers and were cooking out yesterday, I wrapped the leftovers in foil and placed them on the grill. It reheated nicely.
This is an update to a previous review. I forgot to add the Jiffy Mix which caused moisture to appear in the finished product. I am SURE this would be perfect had I not forgotten one of the most important ingredients! That said, it was even good with only the other ingredients, if someone wanted to avoid adding more carbs to a corn pudding. After baking, it set-up and looked fine. I apologize to the chef-contributor if the previous comments cannot be removed. I tried, but haven't been successful thus far.