Quick Corn Pudding

By Addie

“This corn pudding made a command performance at many a family dinner.”


MY NOTES: Make these in individual ramekins and freeze them. Take out and bake as needed.

Ingredients

• 3 or 4 green onions with tops
• 4 tablespoons butter
• 1 (15 1/4-ounce) can whole kernel corn
• 1 (14 3/4-ounce) can cream-style corn
• 1 cup sour cream
• 1 (7-ounce) package corn muffin mix
• 2 large eggs

Preparation

Step 1

Preheat the oven to 325°F. Spray a 11/2-quart baking dish with nonstick cooking spray.


Chop the green onions finely. Place the butter in a small microwave-safe bowl. Microwave on HIGH until melted, about 15 to 30 seconds.


Drain whole kernel corn. Combine with green onions, butter, cream-style corn, sour cream and corn muffin mix in a medium bowl and mix well.


Whisk the eggs in a small bowl until blended. Add the eggs to the corn mixture in bowl and mix just until ingredients are moistened.


Spoon batter into prepared baking dish. Bake until set, about 45 minutes. Serve immediately.
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Grandma's Secret Trick:

Grandma was no spendthrift. When the farm stand had corn in abundance and it was inexpensive, she did not miss the opportunity to use it in this corn pudding for a real taste of summer. She simply cut the kernels from two large ears of corn and proceeded as the recipe directed.