Aunt Linda's Corn Pudding

8
Rhonda Gibson

By
@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 votes

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)

How to Make Aunt Linda's Corn Pudding

Step-by-Step

  1. Preheat oven to 350 degrees.
  2. Butter or spray 9x13 baking dish.
  3. Mix everything in a large bowl. *You can add a couple of tablespoons of sugar if you want this on the sweeter side.)
  4. Pour into a buttered 9x13 dish.
  5. 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




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