Prep 10 mins
Cook 1 hr
We always make this at Thanksgiving! This is NOT the "souffle" type corn pudding that most people make. I am a CORN fanatic, so I love this recipe. Is great for Thanksgiving, but is easy enough to make for an everyday meal.
- 118.29 ml butter
- 1 egg
- 236.59 ml sour cream
- 240.97 g box Jiffy cornbread mix
- 411.06 g can creamed corn
- 411.06 g can whole kernel corn, drained
- Melt butter in a casserole dish.
- Mix in egg and then all remaining ingredients.
- Bake at 350 degrees for 1 hour.
I made this per directions and it turned out great. I used a 8 X 8 baking dish and added a half tsp of Nutmeg for the holidays. A very easy recipe to make. This is a keeper. Thanks
This is my favorite dish at Holiday time. When cooking for myself, I sometimes forget to buy sour cream and substitute buttermilk and to make it less fattening, I eliminate the butter. But for the family dinner at Holidays I use the best butter and also use frozen corn as this tastes better to me and use 2 eggs for extra richness!. No sugar or added ingredients needed. I have been searching for this recipe a few years when I lost my personal recipe. Now this is it! Also used a 9X9 casserole. I have never had leftovers so now I make a double recipe! Everyone loves this.
Made this for the first time for Thanksgiving this year when we needed something quick but yummy. Easy as can be. Was able to set it on the counter to cool and then re-warm later with no loss of quality. <br/><br/>One thing I do suggest is, as another poster did, cool the melted butter before adding so the egg won't cook.<br/><br/>I sprayed a low casserole dish with a bit of cooking spray to ensure it didn't stick and it worked just fine that way. Delish!