Prep 10 mins
Cook 1 hr
OMG! Slightly crunchy chewy crust with a soft and creamy middle! This is so easy and yummy, it was the star of the pot luck bbq I just went to, surpassing even the ribs! The host of the party said I had to leave the leftovers but there were none. I think the Kraft cheese crumbles made the difference with little lumps of melted cheese evident throughout. We were brainstorming other add-ins for the next time I make this.
- 8 ounces butter, melted
- 2 eggs, beaten
- 1 (14 3/4 ounce) can creamed corn
- 1 (14 3/4 ounce) can kernel corn
- 8 ounces light sour cream
- 1 (8 1/2 ounce) box corn muffin mix
- 8 ounces cheese, Kraft cheese crumbles, three cheese flavor
- Preheat the oven to 375 degrees.
- Slowly whisk melted butter into beaten eggs, making sure that the butter is not so hot that it scrambles the eggs.
- Stir in sour cream and corn, mix well.
- Stir in corn muffin mix until just moistened.
- Fold in cheese and any other add-ins, pour into greased 9x13 baking dish.
- Let rest 3-4 minutes, then bake for about 60 minutes, until top is golden brown edges are nicely browned to get that nice crust. Cooking time will vary with add-ins, the key to done-ness is the browned crust. (I left it in oven to keep warm while bbq was finishing, and while I thought it had burned, it got even better.).
- Optional add-in variations: Mexican style- add any or all of 1 can green chilies, sauteed onion and peppers, browned sausage, cumin and/or chili powder, chopped cilantro; Italian style- add roased red peppers, browned ground sausage, use italian blend cheese, sauteed garlic, parsley or italian seasoning; Mediterranean style use feta cheese, add olives, roasted peppers, fresh chopped rosemary. Really your imagination is your limit!
Last night we had prime rib with the creamed corn on the side. This was a nice change and very tasty! Will the creamed corn was not only delicious, it was amazing!! It was fabulous! Definately restaurant quality! Maybe even better! My family and guests invariably love this dish, and vegetarian friends are particularly grateful. People ask for seconds, a side dish so not to run out of. I recommend it highly. I did the Mexican style- add all of 1 can green chilies, sauteed onion and peppers, browned sausage, cumin and chili powder, chopped cilantro. I did bake it at 350*F. not 375* for one hour, with 8 ounce corn muffin mix, 3 tablespoons unsalted butter, melted, Mexican style three cheese flavor, we like it on the hot side. I adjusted to my personal taste. I can do the happy food dance!! NOW !! I can't leave anything alone! THANK YOU !! I made this for the 2013 Variety is the Spice of Life event.
Had to make some minor changes due to ingredients not being available here -- I couldnt find a box of corn muffin mix, so in the end I looked up a recipe and used the dry ingredients, ie plain flour, polenta, baking powder and a bit of salt ... worked like a charm :) I also couldn't get kraft cheese bits, so I used grated cheddar and a soft creamy feta, and I added chopped bacon. This was FABULOUS, and we had plenty for a day or so and it only got better .... wow, thank you, DH already wants me to make it again!! Excellent recipe, made for Variety Is The Spice Of Life, 2013
This was really good and translated easily into individual pudding (in ramekins). I made a Mexican version with some minced serrano chiles, black beans, cheddar, cumin and chili powder. Made for Variety is the Spice of Life Event, 2013.