Corn Pudding
Recipe: #31187
December 24, 2018
Categories: Side Dishes, Corn, One-Pot Meal, Potluck, Oven Bake, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I've had a lot of these corn puddings, but when my brother made this one, I liked it so much I asked for the recipe. He found this one in Taste of Home and I'm posting it here so I know which one to make in the future."
Ingredients
Nutritional
- Serving Size: 1 (267.8 g)
- Calories 644.8
- Total Fat - 26.8 g
- Saturated Fat - 13.1 g
- Cholesterol - 269.2 mg
- Sodium - 494.2 mg
- Total Carbohydrate - 86.5 g
- Dietary Fiber - 9 g
- Sugars - 20.3 g
- Protein - 17.1 g
- Calcium - 125.1 mg
- Iron - 2.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees.
Step 2
Step 3
Cream together butter and sugar in a large bowl with electric beaters or mix master. Add eggs one at a time, beating well after each is added to the butter mixture. Beat in sour cream.
Step 4
Step 5
Alternate adding a portion of the cornbread mix and milk, beating until incorporated before adding more.
Step 6
Step 7
Fold in corn and stir with spoon or spatula.
Step 8
Step 9
Prepare 3 quart baking dish by coating it in butter or cooking spray. Pour in corn pudding and smooth the top.
Step 10
Step 11
Bake for 45-50 minutes until set in center or lightly browned.
Tips
No special items needed.