Sweet Corn Pudding

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 12
YIELD: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place frozen corn kernels into a food processor and add the water.
  • Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product.
  • Add the softened butter and sugar. Pulsate a few more times until combined.
  • Transfer this corn mixture into a large bowl.
  • Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.).
  • Transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish.
  • Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.).
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