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Chef Jim's Indiana Corn Pudding


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  • 1 box Jiffy corn bread mix
  • 1 (1 lb) can cream-style corn
  • 1 (1 lb) can whole kernel corn, drained
  • 1 (8 oz.) container sour cream (1 cup)
  • 1/2 cup butter, melted and cooled
  • 1/4 cup sugar (optional)
  • 2 eggs, beaten
  • 1 scallion, chopped (optional)
  • paprika or Creole seasoning for sprinkling top
  • Optional: add 1/4 cup bacon bits or chopped green chiles (dried in paper towels)


Servings 6


Step 1

Preheat oven top 350 degrees F. Grease a 12x8x2-inch baking dish

Combine all ingredients in a large bowl and blend well. Pour into prepared baking dish or mini loaf pans, sprinkle paprika/seasoning over top.

Bake for 45 minutes or until browned and cooked through.


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