Monday, November 10, 2014

Corn Pudding

There is corn pudding and then there is corn pudding. And trust me when I tell you this you have not lived till you have tried this recipe from Taste of Home. It was awesome. Moist and cheesy and just perfect.

Corn Pudding
8 ServingsPrep: 20 min. Bake: 45 min.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

  • Preheat oven to 325°. In a large bowl, cream butter and sugar
  • until light and fluffy. Add eggs, one at a time, beating well after
  • each addition. Beat in sour cream. Gradually add muffin mix
  • alternately with milk. Fold in corn.
  • Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes
  • or until set and lightly browned. Yield: 8 servings.


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