No corn muffin mix needed for this. This wonderful side dish is always the first one I get asked to make at any holiday gathering, be it Christmas, Thanksgiving, or Easter. My entire family loves it. My original recipe called for 1/2 cup sugar but we found that a little too sweet as we got older but feel free to up the sugar if you want to. You can also cut butter to 4 tablespoons if you want.
Blue Ribbon Recipe
Corn pudding is a staple on holiday tables in the South. This creamy and delicious recipe did not disappoint. Some versions are made with cornbread, but this version uses flour and eggs to thicken the casserole. It makes the texture more like a souffle. Full of corn flavor, this is not overly sweet. If you like your corn pudding on the sweeter side, use the original amount of sugar. We loved this just the way it is though!
corn kernels, drained (15 oz - you can add 2 cans if you like)
sugar (or go with the original 1/2 cup)
all-purpose flour ( you can add more if it's a damp rainy day)
How To Make outrageous corn pudding
Preheat oven to 350. Spray a 2-quart casserole dish with Pam and put aside.
Now in a large bowl, empty in the cans of corn, add the sugar, and eggs. Now beat gently with a wooden spoon until blended.
Now melt the butter in a separate bowl. The microwave is great for this. Then add to the mixture.
Finally, add your flour and baking powder. Mix until it is all combined.
Pour into the casserole dish.
Bake for about 1 hour until the top is a nice golden color. I give it the jiggle test. Just open the oven carefully and with a potholder. Jiggle the casserole and if it jiggles give it a few more minutes until it is set. Just keep an eye on it since ovens vary.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!