This recipe came from the ladies at the Selma EUB Church via our sister, Linda. It's great. I prefer using butter and frozen petite white corn (instead of canned). Use whichever you like, ya can't go wrong.
**NOTE** When Pete submitted this recipe to me, I told him that it was a basic recipe and one that had been around for many, many years. He didn't and still doesn't believe me. He's only heard of it and eaten it in recent years. He agreed that I could put a poll on here asking if it's an old or new recipe to you. Well, that's all I needed to hear. I can't believe he doesn't believe his sister. . .lol.
HIS WAY: CORN PUDDING
1 stick of butter
1 can whole kernel corn
1 can creamed corn
2 eggs
1 cup sour cream
1 box Jiffy cornbread mix
Melt butter, mix all ingredients. Bake in greased 9X13 pan at 350 for 50 minutes or until done.
I've had this on occasion growing up, at family reunions and such. We call it Corn Casserole. Southerners call it corn pudding. I figured this was an old recipe but definitely a new one to me and sooooo glad my sister could get it for me. My family raves about it.
ReplyDeleteUsing a cornbread mix may be new (as in the past, what, 50 years?) but the corn pudding recipe is old.
ReplyDeleteIs a lovely recipe! gloria
ReplyDeleteHi, what a lovely recipe!!! Thank you from Greece!!! Tantekiki.blogspot.com
ReplyDeleteSorry Pete it's an oldie, but it is a goodie. Joni
ReplyDeleteI live in the U.K so corn purdding is not something that features here. I'd love ot have a go at making this, but will need to search out for the Jiffy Cornbread mix.
ReplyDelete