Corn Pudding


Growing up we had very basic meals.  Meat and potatoes.  Fish.  Homemade bread.  Baked beans.  Simple food.  Most of the vegetables we grew up eating came out of a can.  Canned peas, green beans, corn.  Creamed corn.  This recipe is a little sophisticated creamed corn nostalgia.  I came across this recipe some time ago and recently bought the ingredients to give it a try.


1 can creamed corn

1 can corn, drained

1 box jiffy cornbread mix

2 large eggs

1 stick of butter melted

3 cups shredded sharp cheddar cheese

1 cup sour cream


These ingredients reminded me a bit of making cheesy potatoes which everyone loves.  Cheese, butter, sour cream.  Sound familiar?  I also noticed when I took my Jiffy Mix out of the pantry that is was “vegetarian” corn muffin mix.  What’s in the non-vegetarian corn muffin mix I wonder??

Preheat the oven to 350.

In a large bowl whisk the eggs.  Stir in the two cans of corn and the melted butter.

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Stir in the sour cream and the Jiffy Mix.  Stir in 2 cups of the cheese.

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Grease a casserole dish and pour in the corn pudding.


Bake for 40 minutes.  Remove from the oven and sprinkle with the remaining cup of cheese. Return it to the oven and bake for another 5-10 minutes.

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I served this as a side with marinated flank steak and haricot vert.  Haricot vert is a French name for slender, sweeter green beans with small seeds.


Its a really good thing that my husband liked the corn pudding because the steak was flavorful but extremely “chewy” and, as far as he’s concern, a green bean by any other name is still a green bean.

I have another recipe, which I’ll also include here, that I got from an aquaintence over 40 years ago.  I have not made this recipe in years but I prefer it because it is less sweet, more savory.  But you can try both and judge for yourself.

Scalloped Corn


1 can creamed corn

1 cup crushed saltine crackers

1/2 cup diced celery

1/4 cup diced onion

1 cup sharp cheddar cheese

1 tsp salt

2 beaten eggs

2 T melted butter

1 cup whole milk

Combine all ingredients, pour into a greased casserole dish and bake at 325 for 40 minutes.

You must admit, this recipe sounds marginally healthier.

This will probably be my one and only creamed corn post.  If any of your are feeling a little nostalgic try one of these recipes.

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