Corn Pudding

I learned of this recipe, when my daughter Ashley was telling me about a corn casserole that she had enjoyed at a church dinner she attended. She was able to get the recipe for me, from the women who made it. I made this for my family and everyone loved it. Children seem to look forward to seeing this on the table. There are many variations of this recipe. I like this one because, it requires only six ingredients, its simple and quick to make and I usually have the ingredients on hand, to make it. It is great served with soup or chili.

Corn pudding ingredients.

Corn Pudding

1 stick butter

1 cup sour cream

1 egg

1 (15.25 oz.) can whole kernel sweet corn

1 (14.75 oz.) can cream style sweet corn

1 ( 8.5oz ) corn muffin mix

 Preheat oven to 350 degrees. Spray a 8-inch x 8-inch baking dish with non-stick baking spray. Set aside. In a small saucepan over low heat, melt stick of butter.

In a large mixing bowl, combine sour cream, egg, whole kernel corn, undrained and cream style corn. Mix until well blended.

Add corn muffin mix.

Mix until blended.

Pour corn mixture into the prepared baking dish. Bake for 1 hour or until set in the center.

I will add a picture of the baked corn pudding soon. I prepared this the same day I prepared the broccoli casserole and my camera batteries died before I could take a picture of the baked corn pudding.