Description
Aunt Linda’s Corn Pudding is a comforting Southern-style casserole that combines cream style corn, whole kernel corn, butter, Jiffy corn muffin mix, and sour cream into a rich, creamy, and slightly sweet dish. Baked to a golden brown perfection, it’s perfect as a side for holiday meals or any cozy dinner.
Ingredients
Scale
Ingredients
- 2 cans cream style corn (14.75 oz each)
- 2 cans whole kernel corn, drained (15.25 oz each)
- 1 cup butter (2 sticks), melted
- 2 boxes Jiffy corn muffin mix (8.5 oz each)
- 1 container sour cream (16 oz)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready to bake the corn pudding evenly.
- Prepare baking dish: Butter or spray a 9×13 inch baking dish to prevent sticking and facilitate easy serving.
- Mix ingredients: In a large bowl, combine the cream style corn, drained whole kernel corn, melted butter, Jiffy corn muffin mix, and sour cream. For a sweeter flavor, optionally add 2 tablespoons of sugar. Stir until all ingredients are well blended.
- Pour mixture: Pour the combined mixture evenly into the prepared 9×13 baking dish, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for about 60 minutes. To ensure doneness, check that the center is no longer jiggly before removing from the oven. The pudding should be golden brown and set.
Notes
- Optional: Add 2 tablespoons of sugar if you prefer a sweeter pudding.
- Ensure the center of the pudding is set before removing from the oven to avoid undercooked texture.
- Use a toothpick or knife to test doneness by inserting into the center; it should come out mostly clean.
- This dish can be made ahead and reheated gently before serving.
- For a lower fat version, reduce the butter slightly or substitute with a butter alternative.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Keywords: corn pudding, southern casserole, holiday side dish, baked corn, Jiffy corn muffin mix
