Corn Pudding

Corn pudding (also known as corn casserole or, as I like to call it, corn cake? Sounds gross, right? Well, it's actually great and 'your kids will eat it'! Plus, it's crazy easy to make - like a dump cake.

Start off with some really simple ingredients.

Here are the exact measurements:

1 box Jiffy corn muffin mix
1 can creamed corn
1 can of your favorite corn, drained
1 egg
1 cup sour cream
1/2 cup melted butter


Dump the ingredients into a shallow baking dish. I use a pie pan and then put the extras into another baking dish. Cook until it is slightly brown/golden on top and not wiggly in the middle.



Tip: When to eat this?

• Chili Cook-off - DH made this and took it to work for a chili cook-off. He heated the casserole up in the microwave, just prior to serving them, and cut them up into little brownie sizes and served them on a plate as a side. People put them in their bowls and dumped chili on top of the corn bites. They were the hit of the party! Picture corn bread but sweeter and not as dry. De-lic!
• Cinco De Mayo - going to a Cinco de Mayo party and need to bring a side dish? This will be perfect? Maybe add some small diced poblano peppers for a kick - yum!
• Anytime that you would eat corn with dinner. I serve this once a week. It goes well with any dish that goes well with corn.
• Thanksgiving - We frequently volunteer to bring rolls as our contribution to the family Thanksgiving. Bring this instead - kinda bready, kinda NOT, plus corn goes with Thanksgiving like cake goes with birthdays!

Enjoy!