Now this recipe will be a new one for this year. I had corn pudding for the first time last Thanksgiving at a friend's house when someone had brought it for their side dish. At first I was skeptical but I love corn and I thought why not. I am glad I did because it was delicious!!! I pulled this recipe from foodnetwork.com's website and hope it is good. It has to be, it is a Paula Dean Recipe! I will let you know :) But looking at the recipe now I can already tell you I will be adding some of that cheese into to the casserole itself.
Come back tomorrow for another favorite!
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inchcasserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.