This corn pudding recipe (also referred to as baked corn) is a classic southern comfort food. There are many variations although this recipe is simple, straightforward and above all, tasty. It is slightly sweet due to the use of creamed corn, but mostly it has been described as savory.
Corn pudding can be served year round, however it often makes an appearance at the Thanksgiving or Easter dinner table. Its great served with ribs, ham, chicken, turkey, or just about anything you want to serve different side dishes with.
This amazing baked corn recipe freezes well, but you will rarely (if ever) have leftovers to freeze.
1 can creamed corn
1 can whole kernel corn (drained)
2 beaten eggs
1/2 cup butter (melted)
One 8 oz. container sour cream
1 box Jiffy corn bread mix
1 tablespoon sugar
1. Mix all ingredients together in large bowl.
2. Bake in 9 x 13 buttered pan at 350 degrees F for 45 minutes.
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