Corn Pudding
Admittedly this isn’t the most nutritionally dense side dish, but its somethingĀ 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