Corn Pudding
Thank the internet for the basic recipe, which I modified to what I had on hand:
- 1 can cream style corn
- 1 can’s worth of frozen corn kernels
- 2 eggs
- 1 cup sour cream
- 1 stick butter, melted
- 1 box Jiffy cornbread mix
Stir together everything except the Jiffy mix until it’s well mixed. Blend in the Jiffy mix, but don’t over beat. Pour into a (buttered) 9 × 13 baking dish and bake for 1 hour at 350°.
Next time, I’ll butter the pan — there was some stickage which was surprising given the stick of butter in the batter.
This turned out to be very tasty, and not too sweet (or “gooey” which for Plagioclase’s mother is a sin on par with un-well-done meat). It’s more of a “spoon bread,” definitely a side dish. The browned bits at the edges were mucho yummy. Of course, Plagioclase immediately started suggesting to put in chiles and cheese. I might try that the third time I make this recipe — it’s really on the “incredibly good as it is” segment of its arc.
