Memphis Corn Pudding

Submitted by CookGordon

"My sister got this from dianaskitchen.com and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 12

ingredients

• 1 (8 1/2 ounce) box Jiffy corn muffin mix
• 1 (14 1/2 ounce) can whole kernel corn, with juice
• 1 (14 1/2 ounce) can cream-style corn
• 1⁄2 cup butter or 1/2 cup margarine, melted
• 1 cup sour cream
• 2 eggs

directions

1. Mix all ingredients until blended.
2. Pour into 8 X 8 baking dish.
3. Bake uncovered at 350 for 45-50 minutes or until browned on top and firm in the middle.

Reviews

[John E.]

Always a huge hit. I added a can of mild green chillies this year, which I would highly recommend, if you like just a little heat.

 

[monkeychow]

I've made this on two seperate occasions so far and it was a hit both times. I'm thinking of adding green chilis to it the next time for a little bit of a bite.