Aunt Linda's Corn Pudding

Name: Aunt Linda's Corn Pudding
Yield: 0
Ingredients: 2 can(s) cream style corn (14.75 oz each); 2 can(s) whole kernel corn, drained (15.25 oz each); 2 stick butter, melted; 2 box Jiffy corn muffin mix (8.5 oz each); 1 pkg sour cream (16 oz)

By Rhonda Gibson
@Boop333

This is my late aunt Linda's "Corn Pudding" recipe. My cousin makes this for every holiday to carry on her tradition.

Blue Ribbon Recipe

We've tested many corn pudding recipes and this version has no eggs, butter, or cheese. Not traditional, but boy is it good. The flavor of corn shines bright along with the sweet Jiffy cornbread. It's a no-frills corn pudding with terrific flavor. A simple Thanksgiving or Christmas side dish.

Note: This recipe can easily be cut in half. Just make sure to adjust the cooking time. Test Kitchen Avatar The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

15 Comments

Ingredients

2 can(s)

cream style corn (14.75 oz each)
2 can(s)

whole kernel corn, drained (15.25 oz each)
2 stick

butter, melted
2 box

Jiffy corn muffin mix (8.5 oz each)
1 pkg

sour cream (16 oz)
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How to Make Aunt Linda's Corn Pudding

Step-by-Step

Preheat oven to 350 degrees.
Butter or spray 9x13 baking dish.
Mix everything in a large bowl. *You can add a couple of tablespoons of sugar if you want this on the sweeter side.)
Pour into a buttered 9x13 dish.
Bake in the preheated oven for about 60 minutes. Make sure the middle is not "jiggly" before taking it out of the oven. Sometimes it will look done and be nice and golden brown but the middle is not cooked.

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About Aunt Linda's Corn Pudding

Course/Dish: Vegetables Other Side Dishes

Collections: Thanksgiving Table Festive Feasts Christmas Recipes

Other Tag: Quick & Easy

Hashtags: #corn #pudding

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