Sunday, December 20, 2009

Southern Corn Pudding



Corn Pudding is likely on every Thanksgiving and Christmas table throughout the Southern US. Midwesterners hardly ever heard of it but everyone seems to love it. Its a great side dish, very moist and buttery with just a touch of sweet.

You make the whole thing in one pan, pop it in the oven for an hour and yum.

Corn Pudding

1 (8.5 oz) Box Jiffy Corn Bread Mix (you know, those little blue boxes?) or any corn bread mix that size
1 Can Creamed Corn (14 oz)
1 Can Whole Kernel Corn (14 oz) - DRAINED
1 Stick melted butter
2 Eggs
1/2 cup milk
2 Tblsp sugar (can be omitted)

Melt butter in 9 x 9 pan (microwave 10 seconds at a time). Add corn ingredients first to make sure butter isn't hot after melting that will curdle eggs. Then the add the rest, straight into pan. Bake 1 hour at 350 degrees until brown (at high altitude 375.) Serves 4 to 6 (use 9 x 13 pan if you double this recipe)

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I am also including a recipe to make it from scratch (this is a bit larger so use 9 x 13 pan), still 350 degrees for 1 hour.

2 Cup Flour
1 Cup Cornmeal
1/4 Cup Sugar
1 Tsp Salt
3 Tsp Baking Powder

Mix dry ingredients then add to:

2 stick melted butter
1 cup milk
2 eggs
2 cans cream corn
2 cans whole corn drained

Note: I will be posting a recipe each day this week. Y'all come back now, ya hear!!


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