I know there are many versions of corn pudding out there – maybe you have a family recipe of your own that you’ve been making for years?
Even if you do, this recipe right here is definitely worth a try. It’s super easy, very fast and versatile as well. Some people like to add 2 eggs instead of one, some add shredded cheese on top, and some even like to add a little bit of sriracha sauce! Have you tried this recipe already? Let us know in the comments how it turned out for you!
Ingredients
1⁄2 cup Land O’ Lakes butter
1 Eggland’s egg
1 cup Daisy sour cream
1 (8 1/2 oz.) box Jiffy cornbread mix
1 (14 1/2 oz.) can creamed corn
1 (14 1/2 oz.) can whole kernel corn, drained
optional: chives, shredded cheese
Instructions:
Melt butter in a casserole dish.
Mix in egg and then all remaining ingredients.
Bake at 350 degrees for 1 hour.
USE RED NEXT PAGE LINK BELOW.
Quick tip: This recipe serves 8 but you can easily double it for a larger crowd!
