This is not the corn pudding my mom used to make. Her corn pudding was sweet and custard-like in the center. The recipe for this version--which incorporates a Jiffy corn muffin mix--came from a friend years ago and has been the favored version in my household since that time. The casserole is moist, not too sweet, and gets a bit of texture from the cornmeal in the Jiffy mix without turning the pudding into a variation of cornbread. I've cut down on the amount of butter used in the original recipe, and no one has complained that the pudding is a little lighter in texture as well as in calories and fat. The pudding is great with ham or other meats.
Jiffy Corn Pudding -- Serves 6-8
1 can (14-15 ounces) of creamed corn
1 can (14-15 ounces) of corn kernels, drained
1 cup of light sour cream
2 eggs
1/3 cup of milk
2 tablespoons of butter, melted
1 small box (7 ounces) of Jiffy corn muffin mix (or similar)
Preheat the oven to 375 degrees and coat a 2-3 quart baking dish with non-stick cooking spray. In a large bowl, combine the creamed corn, corn kernels, light sour cream, eggs, milk, and butter and beat well. Stir in the corn muffin mix until incorporated. Pour the mixture into the prepared dish and bake the pudding for 35-45 minutes or until lightly browned and pulling away a little from the sides of the dish. Let the pudding cool for 10 minutes before serving it.
