Yummy Corn Pudding With Variations

Recipe by c.walsh
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces butter, melted
  • 2
    eggs, beaten
  • 1
    (14 3/4 ounce) can creamed corn
  • 1
    (14 3/4 ounce) can kernel corn
  • 1
    (8 1/2 ounce) box corn muffin mix
  • 8
    ounces cheese, Kraft cheese crumbles, three cheese flavor
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DIRECTIONS

  • 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!
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