You are here:  Home  >  Things to Do  >  Food & Dining  >  Current Article

A comforting side dish with the sweetness of summer

By   /   February 7, 2013  /   Be the first to comment

I revamped my southern corn pudding recipe for a recent book club meeting (we read “The Immortal Life of Henrietta Lacks”). I doubled it and made it in a slow-cooker for a buffet lunch at work and it was awesome with pulled pork and coleslaw.

But, I especially like how it comes out in the oven. It’s more of a soft cornbread round the edges with a little bit of pudding texture in the center.

With the storm coming, if you’re going to the store for bread and milk anyway, get the ingredients for this. It’s a real stick-to-the-ribs side dish and so sweet tasting and comforting.

Corn Pudding

Serves 8

2 eggs, beaten

8 ounces sour cream

14.75-oz. can cream style corn

15-oz. can whole kernel corn, drained

1 stick butter, melted

1/2 teaspoon salt

1 box Jiffy corn muffin mix

With a fork, beat eggs in a large bowl. Beat in sour cream. Stir in both corns, salt and butter. Stir in muffin mix until blended, but don’t overmix.

Pour into a buttered 2-quart casserole dish and let sit for a couple of minutes. Then, bake in a preheated 350° oven for 1 hour.

Or, you can put the batter into a crockpot sprayed with non-stick spray. Cook on LOW for 6 to 8 hours. Or, cook it on HIGH for 4 hours, which gives you a crisp ring around the outside. I double it for my large crockpot.

Visit Lynda Rego on Facebook at www.facebook.com/lynda.rego where she shares tips on cooking, books, gardening, genealogy and other topics. Click on Like and share ideas for upcoming stories.

FavoriteLoadingAdd to favorites
    Print       Email

About the author

Community Editor

Leave a Reply

You might also like...

A pork loin is rubbed with mustard, coated with bread crumbs, and then roasted with pearl onions.

Pork loin with pearl onions is easy, but elegant

Read More →