Corn Pudding
Taste of Home
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The pleasing corn flavor of this golden side dish makes it real comfort food. And because the recipe calls for a packaged corn mix, it’s easy to prepare. —P. Lauren Fay-Neri, Syracuse, New York
SERVINGS: 8
CATEGORY: Side Dish
METHOD: Baked
TIME: Prep: 20 min. Bake: 45 min.
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup (8 ounces) sour cream
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1/2 cup milk
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
Directions:
In a large mixing 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.
Pour into a greased 3-qt. baking dish. Bake, uncovered, at 325° for 45-50 minutes or until set and lightly browned. Yield: 8 servings.