Granny's Corn Pudding

Kristin Benham

By
@Kristin_Benham

This recipe is adapted from the famous version my grandmother made when I was growing up. While you can use other corn bread mixes, Jiffy provides the best results by far! This is the "firm" corn pudding, and not the soft one.


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 can(s)
cream style corn - undrained or rinsed
1 can(s)
corn - drained and rinsed
1 c
sour cream
1 stick
real butter
1 box
jiffy corn bread
1 Tbsp
oil for greasing pan - i prefer coconut

Directions Step-By-Step

1
Preheat Oven to 350F
2
Grease 2QT dish - Glass works best!
3
In a medium bowl, gently mix both types of corn, butter, sour cream, and Jiffy. Using a spoon works best. I have found melting the butter in the microwave and mixing moist together first, then adding the Jiffy slowly works best.
4
Pour the mix into the greased dish.
5
Bake for 45 minutes, or until golden brown. When a knife is inserted, it will come out clean.
6
Let cool about 10 minutes before serving for best results!

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian