Saturday, April 20, 2013

Sister Swap: Corn Pudding

So you may be confused by the name "Corn Pudding" but stick around because my 
sister Rachel is going to share a household recipe that has become a family tradition.
 If it makes you stay, let's call it Corn Bread Pudding.
MMM, my mouth is watering already so with that I'll let her take it away!

This recipe has LONG been a favorite in our family. It shows it's face at all holidays and several large family gatherings a year. Naomi and I are just a little addicted. As in, the holiday would probably be ruined if we didn't have corn pudding. (Well that's a slight exaggeration.) So here it is:

Corn Pudding
1-16 ounce can whole kernel corn
1-16 ounce can creamed corn
2 eggs, slightly beaten
1/2 cup butter, melted
1 cup sour cream
1-8 1/2 ounce package corn muffin mix (I usually use a Jiffy box, but it works just as well with 1 cup corn muffin mix of any brand)
1 cup grated cheddar cheese
1. Preheat oven to 350 degrees.
2. Mix all ingredients-except cheese-in medium to large bowl.
3. Pour into a 13x9 baking pan.
4. Bake for 20-30 minutes (it really depends on the oven, I've done 20 and up to 40), until it looks fairly cooked through or set.
5. Sprinkle cheese on top and cook for approximately 10 more minutes.
6. Serve with your favorite meal and enjoy!

1 John 3:16-18
By this we know love, that he laid down his life for us, and we ought 
to lay down our lives for the brothers. But if anyone has the world's 
goods and sees his brother in need, yet closes his heart against him, 
how does God's love abide in him? Little children, 
let us not love in word or talk but in deed and in truth.


  1. Yum this looks amazing! Thanks for sharing.
    Definitely following back :)


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