Yummy Corn Pudding With Variations |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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OMG! Slightly crunchy chewy crust with a soft and creamy middle! This is so easy and yummy, it was the star of the pot luck bbq I just went to, surpassing even the ribs! The host of the party said I had to leave the leftovers but there were none. I think the Kraft cheese crumbles made the difference with little lumps of melted cheese evident throughout. We were brainstorming other add-ins for the next time I make this. Ingredients:
8 ounces butter, melted |
2 eggs, beaten |
1 (14 3/4 ounce) can creamed corn |
1 (14 3/4 ounce) can kernel corn |
8 ounces light sour cream |
1 (8 1/2 ounce) box corn muffin mix |
8 ounces cheese, kraft cheese crumbles, three cheese flavor |
Directions:
1. Preheat the oven to 375 degrees.
2. Slowly whisk melted butter into beaten eggs, making sure that the butter is not so hot that it scrambles the eggs.
3. Stir in sour cream and corn, mix well.
4. Stir in corn muffin mix until just moistened.
5. Fold in cheese and any other add-ins, pour into greased 9x13 baking dish.
6. Let rest 3-4 minutes, then bake for about 60 minutes, until top is golden brown edges are nicely browned to get that nice crust. Cooking time will vary with add-ins, the key to done-ness is the browned crust. (I left it in oven to keep warm while bbq was finishing, and while I thought it had burned, it got even better.).
7. Optional add-in variations: Mexican style- add any or all of 1 can green chilies, sauteed onion and peppers, browned sausage, cumin and/or chili powder, chopped cilantro; Italian style- add roased red peppers, browned ground sausage, use italian blend cheese, sauteed garlic, parsley or italian seasoning; Mediterranean style use feta cheese, add olives, roasted peppers, fresh chopped rosemary. Really your imagination is your limit!
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