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REC: Creamy Corn Pudding - super fast and easy


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Joined: Jul 17, 2006

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Posted to Thread #19561 at 8:41 pm on Dec 13, 2010

I usually do my own creamed corn instead of the canned... see my notes at end:

Creamy Corn Pudding

1 8-oz container sour cream
½ cup unsalted butter, softened
15-oz. can creamed corn*
15-oz. can whole kernel corn, drained
8.5 oz pkg cornbread mix (like Jiffy) **see note
½ tsp. salt
few dashes black pepper

Preheat oven to 350 deg. Stir everything together, being sure not to have any big chunks of butter. Pour into a 2 quart casserole dish and bake 55 min. or until it browns on top.

Makes 8-10 servings.

NOTES:
* drain a 15-oz. can of corn kernels. put 1 tbl. butter in saucepan and when melted, add the corn kernels and mush them up pretty good with a potato masher or something like that. Add 2 Tbl. cream and cook a bit until it begins to thicken. Use in place of the canned cream corn.

** you can also use the 15 oz. Krusteaz cornbread mix and add ½ cup buttermilk for the extra liquid


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