Cookin' Outdoors with Johnny Nix                                
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Corn Pudding

Corn Pudding

Source:  Denise Van Natter

Dutch Oven: 12”

Serves 8


1/2 cup butter softened

1/2 cup sugar

2 eggs

1 cup (8 oz) sour cream

1 package (8 to 12 0z) corn bread/muffin mix

1/2 cup milk

1 can (15-1/4 oz) whole kernel corn

1 can (14-3/4 oz) cream-style corn


In a large mixing bowl, cream butter and sugar together.  Add eggs, one at a time, beating after each egg is added.  Beat in sour cream.  Gradually add corn bread/muffin mix alternately with milk.  Fold in corn.


Pour into a greased 3 qt. baking dish.  In oven, bake uncovered at 325 for 45 minutes to 1 hour or until set and lightly browned.  In a Dutch oven, cover and add top coals.  Should take about 1 hour.  Make sure the center is done.