City Barbeque Corn Pudding Recipe
The City Barbeque Corn Pudding Recipe is warm, creamy and sweet. It’s a cozy dish that feels like home. The soft texture and buttery corn taste make it a perfect comfort food.
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 1 cup sour cream
- 1 stick butter ½ cup, melted
- 1 box 8.5 oz Jiffy corn muffin mix
- 2 tbsp sugar optional, for extra sweetness
- 1 large egg
- Pinch of salt
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Let it heat up while you mix the ingredients. Grease your baking dish with butter or spray so nothing sticks.
Mix the Wet Ingredients
- In a large bowl, add sour cream, melted butter, egg, and creamed corn. Use a whisk to mix everything well. The mix should look smooth and creamy.
Add the Dry Ingredients
- Now add Jiffy corn muffin mix, whole corn, sugar, and a pinch of salt. Stir gently using a spatula. Mix until everything comes together, but don’t overmix it. The batter should be thick and soft.
Pour into the Baking Dish
- Pour the mixture into your greased baking dish. Use the spatula to spread it evenly so it cooks the same all over.
Bake the Corn Pudding
- Place the dish in your hot oven. Bake for about 45–50 minutes. The top should turn golden brown and firm to the touch. You can test it with a toothpick — if it comes out clean, it’s ready.
Cool and Serve
- Carefully take the dish out of the oven using oven mitts. Let it rest for 10 minutes before serving. This helps the pudding set and keeps the texture smooth and creamy.
Notes
- Use fresh corn if you can — it gives extra flavor.
- Don’t overbake, or the pudding will dry out.
- Add a handful of cheese if you want a rich, cheesy taste.
- Want it sweeter? Add one or two more spoons of sugar.
- Always serve it warm — that’s when it tastes best.