Corn Pudding

Admittedly this isn’t the most nutritionally dense side dish, but its something I know my kids will eat and not everything can be kale and quinoa, amirite?

What you need:

  • 1 16 oz can of creamed corn
  • 1 16 oz can of whole kernel corn, drained
  • 8 oz sour cream
  • 2 eggs, slightly beaten
  • 1/2 cup unsalted butter, melted
  • 1 box Jiffy corn bread mix

What to do:

  • Preheat oven to 359
  • Butter a 8×11 glass baking dish (or use baking spray)
  • Mix the corn bread mix with the melted butter
  • Mix in eggs
  • Add the 2 cans of corn and mix well
  • Add in the sour cream and mix well
  • Pour into baking dish and smooth over.
  • Bake for 350 degree oven for 45-50 minutes

Ready for the oven!

 

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