The corn pudding recipe below was published before I had to give up gluten and wheat, so it is NOT gluten-free. However, it’s so amazingly good and so wonderfully simple that I can’t bring myself to remove it from the food blog. If you’re looking for an extra vegetable dish to serve on Thanksgiving, Christmas Eve or Christmas, this one’s a can’t miss. It’s honestly just delicious.
I’m working hard on coming up with a gluten-free version but can’t (yet!) replicate what Jiffy Cornbread Mix brings to the table. Literally.
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.