I posted this corn pudding recipe on the site back in 2006, but it’s so amazingly good and so wonderfully simple that I thought running it again would be an excellent idea. If you’re looking for an extra vegetable dish to serve on Christmas Eve or Christmas, this one’s a can’t miss.
1 can whole kernel sweet corn (yellow) – drained
1 can yellow creamed corn
1 stick butter, melted
1 box Jiffy Corn Bread mix
1 8 oz. carton sour cream
Mix all ingredients in a 9 x 13″ pan and bake at 350 degrees for about 45 minutes. Be sure you don’t over bake, though. You want it to be a golden brown – not a dark brown.
The gorgeous Rachael Ray Stoneware 2-3/4-Quart Covered Bubble & Brown Casserole “Casserround”, Red at the top is available on Amazon.