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Triple Corn Pudding

By

Cooking Jewish, pg. 251

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Ingredients

  • Vegetable oil, solid vegetable shortening, or vegetable cooking spray, for
  • greasing the baking pan
  • 2 cans (16 ounces) corn kernels, drained
  • 1 can (16 ounces) creamed corn, undrained
  • 1 box (8 1/2 ounces) corn muffin mix
  • 1 large egg, beaten
  • 1 cup sour cream
  • 8 tablespoons (1 stick) butter, melted
  • 1/4 cup sugar
  • Kosher (coarse) salt and freshly ground black pepper to taste

Details

Servings 10

Preparation

Step 1

Preheat the oven to 350*F. Grease a 2 1/2-quart baking pan.

Combine the corn, creamed corn, and all the remaining ingredients in a large bowl and mix thoroughly. Transfer the mixture to the prepared baking pan and bake until set, about 50 minutes. Serve hot.

Variation: add 2 tablespoons minced onion and 2 tablespoons minced green bell pepper or jalapeno pepper.

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