Corn Pudding from Susan Branch (With a Few Noted Changes)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sour cream (I used yogurt cheese)
  • 1
    (14 ounce) can corn, drained
  • 1
    (14 ounce) can creamed corn
  • 12
    cup butter, melted (I used Brummel and Brown Yogurt Butter)
  • 1
    egg, beaten (I used Egg Beaters)
  • 17 12
    ounces corn muffin mix, Jiffy Mix (I used Martha White)
  • 14
    teaspoon cayenne
  • 14
    teaspoon paprika
  • maple syrup, heated
Advertisement

DIRECTIONS

  • Preheat oven to 350 degrees. Mix first 7 ingredients in a large bowl.
  • Pour into buttered 9 inch square baking dish.( I used this dish to melt the butter in the preheating oven while mixing the other ingredients).
  • Sprinkle top with paprika; bake 1 hour or until the edges are nice and crisp.
  • Heat maple syrup, if desired. I was not sure I would like this part, but I am a fan now! The sweetness of the syrup accents the kick of the cayenne and the smokey flavor of the paprika. Try a little on the side and figure it out for yourself.
  • Serve pudding hot or warm.
Advertisement