I first discovered corn pudding at a potluck dinner in Kentucky. I don’t think it is as familiar in other parts of the country as it is in the southwest part of the US. It seems to be quite a common dish at holiday meals and potlucks in the South.
This delicious side dish is very quick & easy to put together with staples that you may already have in your pantry. It is old school comfort food that pairs perfectly with your holiday turkey and dressing type of meal. However, I’m thinking it would also be wonderful made with fresh summer corn and served along with some shredded BBQ! It would also be great to throw some jalapenos in there for a kick of heat. Lots of possibilities to make delicious variations of this classic Southern side dish!
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 package cornbread/corn muffin mix (like Jiffy)
- 1/2 cup milk
- 1 can whole kernel corn, drained
- 1 can cream style corn
Preheat oven to 350 degrees.
In large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in sour cream.
Gradually add muffin mix alternately with milk.
Fold in corn.
Pour into a greased 3 quart baking dish.
Bake, uncovered, 45-50 minutes or until set and lightly browned.