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!!