Jiffy Corn Pudding

Submitted by HELEN PEAGRAM

"yum"

 

• Ready In: 55mins
• Ingredients: 6
• Serves: 8

ingredients

• 1 (8 ounce) package Jiffy corn muffin mix, dry
• 2 eggs
• 2 (8 ounce) cans corn, 1 can drained
• 1 (15 ounce) can creamed corn
• 8 ounces sour cream
• 2 tablespoons butter

directions

1. Mix all ingredients.
2. Grease 9x13-inch pan and pour in batter.
3. Dot with butter; bake at 350F for 45 minutes to 1 hour.
4. Cut in squares and serve.

Reviews

[Niki W.]

I LOVE this recipe! My family always added sugar to make it a little sweeter, and my in-laws put crumbled Ritz crackers on top. Either way, this dish is always there when the family has a big dinner.

 

[Bob Crouch]

Truly simple and truly delicious. I made this to accompany a platter of fried oysters. Excellent. Thanks for posting this!

 

[Acquafresca]

My 5 year old made this almost completely by herself and it turned out fantastic!!! Everyone loved it and because she made it herself, my veggie shy daughter ate 3 helpings!!

 

[Scrapbook Lori]

This is very similar to one I made from Taste of Home cookbook for Thanksgiving, which we LOVED! The only changes I made was to add 1/2 cup sugar (I used Splenda) and only 1 can of whole kernel corn and 1 can of creamed corn. The sugar adds just a touch of sweetness. Thanks for sharing!

 

[connies1944]

This is just the best ever corn pudding recipe. I would give it 10 stars if I could. I made it for Christmas dinner and it was a big hit. No leftovers. I followed the recipe exactly, and could not have been happier with the results.