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.
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.
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