Evening Edge
What’s For Dinner?
DEL.ICIO.US
Corn Pudding
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What Can I Bring?
Perfect for: Potlucks, picnics, family dinners.
Make and take: Cover and carry. Can be served hot, cold or room temperature.
Made famous by: Teresa Williams of Kennesaw, who says people always ask for the recipe.
Hands on time: 5 minutes Total time: 40 minutes Serves: 8
Ingredients:
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1/2 cup (1 stick) unsalted butter, melted
1 (11-ounce) can Niblets corn, 1/4 cup liquid reserved
1 (15-ounce) can creamed corn
1 cup sour cream
1 (8 1/2-ounce) box corn muffin mix, such as Jiffy
2 eggs, lightly beaten
Instructions:
Preheat oven to 425 degrees. Spray a 2-quart baking dish lightly with oil.
In a large mixing bowl, combine the butter and Niblets and creamed corn. Stir in the sour cream, muffin mix and eggs. Stir until well-combined. Pour mixture into prepared dish and bake until light golden brown on top, 30 to 35 minutes.
In a large mixing bowl, combine the butter and Niblets and creamed corn. Stir in the sour cream, muffin mix and eggs. Stir until well-combined. Pour mixture into prepared dish and bake until light golden brown on top, 30 to 35 minutes.
Notes:
"I have made a meal from this by adding chopped cooked chicken, cheese and peppers, " says Williams, "but we enjoy it as a side dish mostly."
Nutrition:
Per serving: 369 calories (percent of calories from fat, 54), 6 grams protein, 38 grams carbohydrates, 3 grams fiber, 23 grams fat (12 grams saturated), 91 milligrams cholesterol, 600 milligrams sodium.
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