How To Make Corn Pudding
If you are having trouble deciding a side dish for a home dinner party that you plan on throwing soon, corn pudding is a good solution to your problem.
Even though the dish uses canned corn, it tastes really good and is bound to keep your guests coming back for a second helping.
Making corn pudding can take some time and will require you to pay a visit to the market to get the necessary ingredients. It is therefore recommended to start cooking the dish early instead of leaving it for the last minute.
Prep time: 15 min
Bake time: 40 to 50 min
Total time: 55 to 65 min
Yield: 8 servings
Utensils: Mixing bowl, Mixing spoon, Greased 3-quart baking dish
Ingredients:
Butter, softened: 1/2 cup
Sugar: 1/2 cup
Eggs: 2
Daisy Brand Sour Cream: 1 cup (8 ounces)
Corn bread/muffin mix: 1 package (8-1/2 ounces)
2% milk: 1/2 cup
Whole kernel corn, drained: 1 can (15-1/4 ounces)
Cream-style corn: 1 can (14-3/4 ounces)
Instructions
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1
Preheat the oven to 325 degrees.
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2
Pour the ½ cup of butter and same amount of sugar in a large mixing bowl and mix them using a mixing spoon.
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3
Once the mixture turns light and fluffy, add eggs to it one at a time. Beat well after you add the first egg and then beat again after the second addition.
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4
Pour the 1 cup of Daisy Brand Sour Cream into the mixture and beat it.
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5
Start adding the 1 package of corn bread/muffin mix into the mixture gradually. Be sure to continue beating the mixture during the process.
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6
Add 1 can of whole kernel drained corn and 1 can of cream-style corn into the mixing bowl as well.
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7
Pour 1/2 cup of 2% milk in the mixing bowl and continue to beat the mixture.
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8
Pour the entire mixture into the greased 3-quart baking dish. Do it with case as you do not want to spill anything.
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9
Put the baking dish into the oven uncovered. Allow it to bake for 45 to 50 minutes or until you notice the corn become slightly brown.
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10
Once the time is up or you notice that the corn in the mixture has turned light brown, take the baking dish out. Your dish is cooked and ready to be served.
Corn bread/muffin mix: 1 package (8-1/2 ounces)
2% milk: 1/2 cup
Whole kernel corn, drained: 1 can (15-1/4 ounces)
Cream-style corn: 1 can (14-3/4 ounces)Next%20stop%3A%20Pinterest "Pin It")
