Granny's Corn Pudding
By
Kristin Howells
@Kristin_Howells
9
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.
Ingredients
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1 can(s)cream style corn - undrained or rinsed
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1 can(s)corn - drained and rinsed
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1 csour cream
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1 stickreal butter
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1 boxjiffy corn bread
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1 Tbspoil for greasing pan - i prefer coconut
How to Make Granny's Corn Pudding
- Preheat Oven to 350F
- Grease 2QT dish - Glass works best!
- 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.
- Pour the mix into the greased dish.
- Bake for 45 minutes, or until golden brown. When a knife is inserted, it will come out clean.
- Let cool about 10 minutes before serving for best results!
About Granny's Corn Pudding
Course/Dish: Vegetables Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
