Jiffy Corn Pudding recipe From My Southern Roots

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 We saw a recipe for corn pudding for Thanksgiving on the TODAY show but I found this online by blogger From My Southern Roots  Kevin loved it and I think this is going to become a new regular side for us.


  • 1 egg
  • 14 oz. creamed corn
  • 14 oz. whole kernel corn, drained
  • 1 cup sour cream
  • 1 box of Jiffy Corn Muffin Mix
  • 1/2 cup butter, melted

Instructions

  1. Preheat the oven to 350-degrees and grease an 8" x 8" baking dish.
  2. Add the egg to a medium-sized bowl and beat a little.
  3. Next, add the creamed corn to the bowl.
  4. Pour the liquid out of the can of whole kernel corn (dump the liquid) and add the corn to the bowl.
  5. Next, add the sour cream and mix well.
  6. Add the Jiffy Corn Muffin Mix to the bowl and mix well.
  7. Pour the melted butter into the baking dish and add the Jiffy mixture to the bowl.
  8. Bake for one hour and serve. (Be sure to place the baking dish on a cookie sheet in case the butter runs over the sides while baking).

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