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corn pudding

Fast and Easy Corn Pudding: Made with Jiffy Cornbread Mix

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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.

 

Easy and Delicious Corn Pudding Recipe

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Corn Pudding Recipe: An Ideal Easter Casserole

1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
2 TBS margarine
1 (17 oz) can creamed corn
1 (8 oz) can whole kernel corn (drained)
1/4 cup flour (substitute gluten-free flour for a gluten-free corn pudding)
4 eggs, beaten lightly
1 (13 oz) can evaporated milk
1/2 tsp salt
1/8 tsp pepper
dash nutmeg

Saute onion and green pepper in margarine until the onion is tender – about 8 minutes.

Mix both cans of corn (remember to drain the whole kernel corn), flour, and eggs in a medium bowl. Stir in the onion mixture, evaporated milk, salt and pepper. Pour into ungreased 1-1/2 quart casserole dish. Sprinkle with nutmeg.

Place casserole dish in a large baking pan and fill pan half way up the side of the casserole dish with hot water.

Bake at 325 degrees for 75-80 minutes or until center is set. Let stand 5 minutes before serving. Yield: 8 Servings