Jane Windham’s recipe for Corn Pudding
This dish is perfect for this time of year when we start cooking some comfort foods, and it’s a great accompaniment to any type of meat. It’s a combination of a bread and a vegetable dish, full of corn and cornbread goodness.
1 box Jiffy cornbread mix
1 egg, slightly beaten
1 stick butter, melted
8 oz. of cheddar cheese
8 oz. of sour cream
4.5 oz. can chopped green chiles
1 (17 oz.) can whole kernel corn
1 (17 oz.) can creamed corn
Preheat your oven to 350 degrees.
Grease a 9×13 casserole dish with cooking spray.
Melt 1 stick of butter and allow to cool for a short while. In the meantime, shred your cheese.
In a large bowl add corn, 1 egg beaten lightly, melted butter, green chiles, sour cream, shredded cheese, and the box of Jiffy cornbread mix.
Mix all the ingredients together and pour into the casserole dish.
Bake uncovered at 350 degrees for 40 minutes.
See more from Jane Windham at cottageatthecrossroads.com.