Corn Pudding Casserole

Corn Pudding Casserole

Author

Blackstone Betty

Prep Time

5 minutes

Cook Time

45-60 minutes

Servings

9

Category

Appetizer

Ingredients

• 1 egg
• 1 (8.5 oz) box Jiffy Corn Muffin Mix
• 1 (15 oz) can whole corn kernels, drained
• 1 (15 oz) can cream-style corn
• ⅔–1 cup sour cream
• ½ cup (1 stick) butter, melted
• ½ cup shredded cheddar cheese (optional)
• Topping: additional butter and honey drizzle

Directions

1. Preheat the E-Series Oven to 350°F. Place the stick of butter in an 8x8 baking dish and set it in the oven to melt. Once melted, remove the dish and use a spatula to grease the sides with some of the melted butter.
2. In the baking dish, combine the drained whole corn, cream-style corn, egg, sour cream, Jiffy mix, and a pinch of salt. Add the shredded cheddar cheese if desired, and mix until well combined.
3. Return the dish to the oven and bake for 45–60 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the casserole cool for 10–20 minutes before serving. For extra indulgence, top with butter and a drizzle of honey.