1 (8.5 oz) box Jiffy corn muffin mix
Southern Corn Pudding
There are myriad ways to make corn pudding, and our recipe is a signature dish at Roots 657, our restaurant located in Leesburg, Virginia. This corn pudding is a creamy mixture of whole corn kernels, cream, salt, sour cream and butter. It also has a not-so-secret ingredient: Jiffy corn muffin mix!
Bake it in the oven until golden brown, and once it's done it has a pudding-like texture and can beas a side dish for your next BBQ or as a comforting addition to a holiday table. Give it a try—you'll love it!
- Servings 6-8
- Dish Side
- Time 10 minutes
- Skill Beginner
Ingredients
Corn Pudding ingredients
1 stick (4 oz) unsalted butter, melted
1 cup (8 oz) sour cream, at room temperature
1 (15 oz) can creamed corn
1 (15 oz) can kernel corn, drained
Equipment
Mixing bowl
Cast-iron skillet
Parts
Corn Pudding
Step
Preheat the oven to 375°F. Grease a 12" cast-iron skillet.
Step
In a medium-sized mixing bowl, combine the Jiffy mix, melted butter, sour cream, creamed corn, and canned corn.
Step
Place the mixture in the greased skillet.
Step
Bake the pudding in the oven for 30–40 minutes until it is set and firm on top, and golden browns set.
Step
Serve warm. Corn pudding can be covered with foil and reheated at 350°F if needed.
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