Triple Corn Pudding

Cooking Jewish, pg. 251

Triple Corn Pudding
Triple Corn Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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

Directions

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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