Thursday, June 20, 2013
Tried & True Recipe: Corn Pudding
Not the best picture, but I'm not exactly the best photographer. And I was using my cell phone. At night. I promise this is a delicious recipe though and you'll really want to try it! Definitely not the healthiest side (by far), but a truly yummy addition to any meal and it goes especially well with barbeque! Here I served it alongside some smoked ribs and southern-style green beans. This casserole has been served in my family for years and it so easy to put together. It's also a crowd pleaser. What more can you ask for? Make it! Soon!
2 Boxes Jiffy Corn Muffin Mix (or substitute real ingredients)
1 Can Corn (undrained)
1 Can Creamed Corn
4T Butter, melted
8oz Sour Cream
Pre-heat oven to 350-degrees. Combine all ingredients in a bowl. Pour into a greased 9x13" pan. Bake, uncovered, for 45 minutes, or until it starts getting golden brown around the edges.