Here's the Corn Pudding recipe I've used twice already this holiday season. Its really more of a spoon bread, and not a souffle.
Works for me....
- 2 Eggs, Beaten
- Can of Cream Corn (14.75 oz)
- Can of Whole Kernel Corn (15.25 oz)
- Jiffy Mix Corn Muffin Mix (8.5 oz box)
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1 Cup Shredded Cheddar Cheese
- 1 Stick Salted Butter, Melted and cooled slightly
Preheat oven to 350'F. Mix first six items together until uniform. Add shredded cheddar in three increments while mixing gently. Add melted butter and mix until uniform. Bake in either a 3qt Casserole or 9x11 pan. Grease pan with baking spray and add batter. Bake at 350'F for about 50 minutes or until a knife inserted in the center comes out clean.
Served warm topped with Maple syrup or Honey
Served with Chipolte Seasoning
Add a can of chopped chilies to the batter before baking.
More variations can be found in this write up at the Augusta Chronicle newspaper website.
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