I love having dinner at my mother-in-law’s house. She is a great cook! No matter what she serves, it is delicious. Last weekend she served a scrumptious corn pudding. It was one of those recipes you just can’t live without… She was nice enough to give me the recipe, and I finally had time to make on Sunday.
Below is the batter once it has been added to the greased glass 8×8 baking dish.
Here is the corn pudding while still cooking in the oven. We are looking for a nice golden top.
Here is my first batch of corn pudding after baking.
1 can creamed corn
1 can whole kernel corn, drained
1 box jiffy corn mix
1 cup sour cream
1 cube butter, melted (approx 1/4 stick)
Preheat oven to 350 degrees. Combine corns and sour cream, then combine. Add Jiffy mix, combine. Finally, stir in the melted butter. Add to greased glass baking dish and bake 45 minutes to 1 hour, or when top is golden brown.
I absolutely loved this when my mother-in-law served it. My attempt at this wonderful corn pudding was good, but it wasn’t as good as hers. My oven, however, has issues, and it is really easy for me to blame my oven when things don’t come out as well as I hope. I’m not going to give up though. I love this recipe and so does Madeline.