Corn Pudding1

Ingredients:

1/2 cup butter, softened
1/2 cup sugar
2 large Eggs
1 cup sour cream
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup 2% milk
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn

Method:

1Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
2Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Helpful Hints:

Total Time
Prep: 20 min. Bake: 45 min.
Makes 8 servings
Tip:
For a Tex-Mex side sent straight from above, add a can of diced green chilies to the corn mixture and top with 1 cup of shredded Monterey Jack.
Want a corn pudding that's less sweet? Simply omit the sugar.
Nutrition Facts
3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein.


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