granny's corn pudding

Name: Granny's Corn Pudding
Prep time: 10 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 can(s) cream style corn - undrained or rinsed; 1 can(s) corn - drained and rinsed; 1 cup(s) sour cream; 1 stick(s) real butter; 1 box(es) jiffy corn bread; 1 tablespoon(s) oil for greasing pan - i prefer coconut

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Kristin Howells

Taylorsville, KY

Updated on Dec 18, 2014

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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Firm Kentucky style cornbread! Adapted from my grandmother's recipe. Served and loved for decades!

prep time 10 Min

cook time 45 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 can cream style corn - undrained or rinsed
1 can corn - drained and rinsed
1 cup sour cream
1 stick real butter
1 box jiffy corn bread
1 tablespoon oil for greasing pan - i prefer coconut

How To Make granny's corn pudding

Step 1

Preheat Oven to 350F

Step 2

Grease 2QT dish - Glass works best!
Step 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.
Step 4

Pour the mix into the greased dish.
Step 5

Bake for 45 minutes, or until golden brown. When a knife is inserted, it will come out clean.
Step 6

Let cool about 10 minutes before serving for best results!
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