I have made this corn pudding so many times that I could probably do it in my sleep with my hands tied behind my back.
I make it for cookouts, shrimp boils, Thanksgiving, and even as a side dish for weeknight dinners. Reasons why this recipe is awesome: it’s super simple, it’s inexpensive to make, and everyone LOVES it!
It’s a bit sweet from the Jiffy Corn Mix, but I like my cornbread on the sweeter side (which is totally faux pas in the south!). It’s gooey, creamy, cheesy…what more could you need?
SOUTHERN CORN PUDDING
1 box Jiffy Corn Muffin mix
1 cup sour cream (I use light and it doesn’t affect the taste)
1 can kernel corn, drained
1 can creamed corn
1/2 stick butter, melted and slightly cooled
1-2 cups shredded cheddar cheese (just depends on how cheesy you like it!)
1 can chopped green chiles, drained (totally optional but makes it delicious)
1. Preheat oven to 350 and spray a 9×11 casserole dish with cooking spray.
2. In a large mixing bowl, mix all ingredients together until well blended. Pour into prepared baking dish.
3. Bake 45-55 minutes, or until center of casserole is no longer jiggly. If the casserole begins to get too brown, lightly tent some foil on top for the remainder of baking time.
4. Remove from oven and allow to sit for 5-10 minutes before serving. Dig in and enjoy! Leftovers are great, too.
You will use the heck out of this recipe all throughout the year. Happy Cooking!