Yummy Corn Pudding With Variations

Yummy Corn Pudding With Variations created by KerfuffleUponWincle

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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

  • 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

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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RECIPE MADE WITH LOVE BY

@c.walsh
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@c.walsh
Contributor
"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."
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  1. KerfuffleUponWincle
    Very tasty! Made without butter, 1 pound hot Italian sausage, 8 ounces sliced baby portabella mushrooms, 1 medium onion chopped, 2 minced garlic cloves, 8 ounces full fat sour cream, 2 eggs, 1/2 cup whole milk, and 8 ounces six-blend Italian cheese, with the two kinds of corn, and the corn muffin mix ~ was too spicy for my grandchildren due to the hot Italian sausage, but the adults loved it! Baked in 13x9 Pyrex at 350F for 55 minutes. Made for Variety is the Spice of Life Event 2013.
    Reply
  2. KerfuffleUponWincle
    Yummy Corn Pudding With Variations Created by KerfuffleUponWincle
    Reply
  3. Studentchef
    I really loved this recipe, and thought it made for a quick and easy to make supper. I used the Italian variation, using vegan sausage, and the Mediterreanian variation. While both were very good, I preferred the Italian version. It had more flavour to it, although the feta cheese in the Mediterreanian variation made it more cheesy, which I also liked.
    Reply
  4. flower7
    Yummy Corn Pudding With Variations Created by flower7
    Reply
  5. flower7
    I made a simple Mexican variation which was delicious - sweet and slightly spicy. I browned three links of fresh chorizo (casing removed) and added 1/2 can of green chiles (had them left from another recipe). Used a combination of cheeses: jalapeno jack, "regular" jack, and sharp cheddar. Reduced the butter to 2 oz (4 Tbsp) which was plenty. Thanks for sharing! [Made for Variety is the Spice of Life 2013]
    Reply
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