Saturday, January 8, 2011

Side Dish Saturday -- Corn Pudding

I have seen this dish in various cookbooks, blogs and websites and have really wanted to try it for awhile now. We tried it the day after Christmas with some Beef Tenderloin steaks. It was a good dish and I will make it again. I might add some green chilis to it for a bit more flavor.

Corn Pudding
Adapted from:

1/2 cup butter (1 stick), melted and cooled to warm
2 eggs, beaten
1 15-oz can cream-style corn
1 15-oz can corn, reserve half the liquid
1 box Jiffy corn mix
1 cup sour cream

Heat your oven to 350. Spray an 8x8 pan with non-stick spray.

In a medium bowl, whisk together the butter and eggs until combined well. Add the cream-style corn, regular corn, and reserved liquid, and mix well. Add the corn mix and sour cream, and mix well.

Turn the batter out into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm.

E actually made this for us the night we had it, I was starting to get sick and so we didn't get any pictures of the dish.
It was quick to mix up and we both enjoyed it. G wasn't as thrilled but it was because he wanted corn on the cob.

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