Granny's Corn Pudding

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Granny's Corn Pudding

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!

Printable Recipe Card

About Granny's Corn Pudding

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




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