Chef Jim's Indiana Corn Pudding

By JimMac

Ingredients

• 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)

Details

Servings 6

Preparation

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.