Corn Pudding GUEST BLOG

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Made by my sister in law Andrea --this was so good I want to make it again soon!


  • 1/2 cup butter melted
  • 2 eggs
  • 8 1/2 ounce box cornbread mix such as Jiffy
  • 15 ounce can corn kernels drained
  • 14 3/4 ounce can creamed corn
  • 1 cup sour cream
  • 2 teaspoons sugar
  • cooking spray
  • fresh herbs such as chives
Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
 
Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream and sugar in a bowl. Stir to combine.
 
Spread the batter evenly into the prepared pan.

Bake for 45 minutes or until top is lightly browned. 

Let cool 5 minutes. Sprinkle with chives if desired, then serve.


 

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