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Jiffy corn pudding

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded cheese
1. Preheat oven to 350 degrees F.

2. In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9-by-13-inch casserole dish. Bake for 45 minutes, or until golden brown.

3. Remove from oven and top with cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

We love this recipe too but I don't put the cheese in it. It is heavy duty in calories anyway and I don't think the cheese add's anything. We really like just the corn taste.

I like it better with the cheese mixed in rather than topping the casserole.

Here's recipe without the cheese, but I've always had mine with cheese.

�1 ( 8 1/2 oz ) box Jiffy Corn Muffin mix
�1 ( 16 oz ) can Whole Kernel Corn with juice
�1 ( 16 oz ) can of Cream Corn
�1 stick of melted butter or margarine
�1 cup sour cream
�2 eggs

Instructions:

Mix all ingredients until blended.Pour into big flat baking dish. Bake uncovered at 350 for 45-50 minutes or until lightly browned.

Since some of the family doesn't care for corn meal, I have used this one and loved it. It does call for fresh corn off the cob, but I've used it with frozen kernels as well.

1/2 cup butter (I used 1/4 cup, which was fine)
2 beaten eggs
2 tsp. salt
1 T. sugar
pepper to taste
2 cups milk
3/4 cup flour
3 cups corn

Preheat oven to 350 degrees. Place butter in a 9x13 baking pan and set in oven to melt.
In a medium bowl, whisk together eggs, salt, sugar, pepper, milk and flour. When mixture is smooth, stir in corn. Remove pan from oven when butter is melted. Pour butter into corn mixture and stir well. Pour mixture into baking pan.
Bake in preheated oven for one hour or until set in center and golden brown on top. I sprinkled some grated cheddar on the top when it was nearly done.

First time I ever had it was at a potluck luncheon. Friend shared her recipe. If I hadn't seen the recipe I would have never known it had cornbread mix in it.

When I made it, as mentioned, I stirred half the cheese in instead and topped with the rest of the cheese.

Never had it without the cheese, and I'm sure it's great that way as well.

Thanks, Glenda. I think that is it because I remember the two kinds of canned corn, though I don't remember the cornbread. I just saw it the other day, but now it is not in the drawer where I had it.

I will think of you Thanksgiving day as I mix it for the oven.

Thank goodness this house came with two ovens. I don't know how I could do a holiday meal with one oven these days.

Imake a corn pudding that is sweet with butter vanilla Cinnamon eggs cream and whole cans of corn.I can not tell you how much to put in because it goes by taste.It's just like making eggnog but your last ingredient is a whole lot of black pepper.you throw all this stuff in stir and you know when it starts to taste right.You put it in the oven and let it bake .My dad made this for Thanksgiving years ago and we always looked for it.He used real corn because I don't think we had cans then and we def fitly did not have a cook book.if the mixture is too soupy add a little flour for thicken.

This isn't corn pudding, but is my favorite ever corn recipe. Warning, it is NOT heart healthy, and is very high calorie! But for special occasions, it's a real treat and everyone loves it!

Multiply by however many can's of corn you need to get a big enough batch. A couple cans will do a nice size dish. Six cans will fill one of the large (6 quart I think) crock pots.

1 can cream style corn
1 cup shredded cheddar cheese
1 cup dry macaroni
1/2 cup butter or margarine (melted)
A sprinkle of dehydrated onions

Mix well, and bake until done (about an hour in a 350 oven. Or 3-4 hours in a crock pot.

My mother's recipe is more of a custard.

Butter a 1-quart pyrex dish.
Heat oven to 350F.
Beat 2 eggs.
Add 1/2 tsp. salt, 1 1/2 tbsp. flour, 2 tsp. sugar, 1 cup whole milk.
Add 1 can creamed corn.
Pour into pyrez dish and top with pats of butter.
Bake about an hour (until 'set').

I usually double the recipe. There's never any left over.

My daughter just called last night asking for my recipe for corn casserole (or corn pudding).

Corn Casserole (or corn pudding)
1 can creamed corn
1 can whole kernel corn, drained
1/2 c. onion, chopped fine
1 egg
1 c. cracker crumbs (about 20-23 saltines)
1/4 c. margarine or butter, melted
2 tbsp. sugar
dash salt and pepper to taste
Oven 350ð grease casserole dish. Combine ingredients in order given. Bake 1 hour.
May add some fine chopped green pepper.