Wednesday, October 6, 2010

Corn Pudding...Yum!

As promised, here's the first of one of the dishes I'll be preparing for Thanksgiving.  It's SO super easy and great tasting.  It's one of those dishes that word gets around about when I take it to potlucks.  It goes fast!  So, I won't make you wait any longer.  Here it is...Enjoy!

Corn Pudding
5 simple ingredients:

1 cup sour cream, 1/2 cup melted butter, 1 can drained whole kernel corn, 1 can creamstyle corn, and
this is VERY important...1 box of JIFFY corn muffin mix

You can use any brand of corn muffin mix but it won't be the same.  There's just something magical in the Jiffy brand. 

Preheat oven to 350 degrees.  Then, easy peasy, dump all of the ingredients into casserole dish like this:
No need to spray the dish before, there's enough butter in there to keep it from sticking : )  Now, stir the ingredients together until the batter is uniform.
Pop it in the oven for 45-50 minutes until golden brown.  (Don't you love the vintage Corning Ware!?)

Honestly, you can't mess this up.  If it's still wet in the middle, put it back in for a few minutes.  I've served it all the way from "right on the edge of moist" to "really done" and it's still wonderful.  My girls actually ask to lick the spoon after I've mixed it...yeah, it's that good.


Enjoy!

1 comment:

  1. OMG, this is one of my all-time-favorite recipes! Tried and true, I have everyone in my family making it. One of the things I love about it is that it always turns out Yummy! My dad swears that one time he left out the sour cream and it still tasted great! LOL. Thanks for sharing it!

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