My mother-in-law got this Corn Pudding recipe from a family friend, Tracy and I loved it when she made it as a side dish for Christmas dinner in 2019. I wanted to make this to accompany BBQ chicken thighs I baked. This corn pudding is also called corn casserole with the same ingredients just known by two different names. It is a simple dish to put together and best served warm. The melted cheddar cheese on top completes the dish. The best part is you do not need to use a mixer just add the ingredients in a large bowl and mix it all together and bake in the oven. If you love corn, you got to make this dish.
1 15.25 oz. can Whole Corn, drained
1 14.25 oz. can Creamed Corn
1 cup Sour Cream
1/2 cup, 1 stick Unsalted Butter, melted and cooled
1 cup Cheddar Cheese, shredded
1 8 oz. Jiffy Corn Muffin Mix
Heat oven to 350°F.
Grease 1 8x8 square pan.
Put the 1 cup of shredded cheddar cheese aside.
Add the ingredients (except for the cheese) in a large bowl and mix until combined.
Pour into prepared pan and smooth the top with a knife.
Bake for 45 minutes.
Remove from the oven, sprinkle the cheese all over the top and return to the oven for 5 to 10 minutes or until melted.
Take out of the oven.
Let the corn pudding rest for 5 minutes and serve.