Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with melted butter.
- In a large bowl, combine the drained whole kernel corn and creamed corn until well-blended.
- Sprinkle in the corn muffin mix and fold gently into the corn mixture without overmixing.
- Beat the eggs in a separate bowl until fluffy, then set aside.
- In the egg bowl, add melted butter and sour cream, mixing until smooth. Then stir in sugar and salt.
- Pour the egg mixture into the corn mixture and fold until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 45-50 minutes or until a toothpick comes out clean.
- Let the pudding cool for about 10 minutes before serving warm.
Nutrition
Notes
Gentle mixing and careful ingredient preparation ensure a light and fluffy texture. Experiment with variations like adding cheese or using Greek yogurt.