Corn Pudding

Ingredients

• 8.5 oz Jiffy Corn Muffin Mix
• 0.5 cup Unsalted butter (Melted)
• 2 Large eggs (Beaten)
• 15 oz Whole kernel corn (Drained)
• 15 oz Cream-style sweet corn
• 1 cup Full-fat sour cream
• 1 tbsp Sugar or honey (Use sugar or honey)
• 0.5 tsp Salt (Described as a pinch; approximately 1/2 teaspoon)
• Honey (Optional, for brushing on top)
• Butter (Optional, for brushing on top)
• Flaky salt (Optional, for sprinkling on top)

Steps

1. 1

   Melt the unsalted butter. The creator notes that it can be melted in a microwave; she used the stove because she does not have a microwave.

2. 2

   Beat the eggs and combine them with the melted butter, drained whole-kernel corn, cream-style corn, sour cream, sugar or honey, and salt. The creator says she mixed the wet ingredients first, but also notes that all ingredients can be added to one bowl together.

3. 3

   Add the Jiffy Corn Muffin Mix to the bowl and mix until the ingredients are combined.

4. 4

   If desired, brush the top with honey and butter and finish with flaky salt.

Notes

The supplied source does not provide the baking temperature, baking vessel, baking time, or a definitive final cooking instruction. Those details should be obtained from the creator's full recipe before preparing the dish. The creator describes the result as a hybrid between cornbread and soufflé, also commonly called corn pudding or corn casserole.

Nutrition per serving

• side dish
• Thanksgiving
• corn pudding
• corn casserole
• American
• vegetarian
• stovetop-free preparation