City Barbeque Corn Pudding Recipe
Do you love the City Barbeque Corn Pudding Recipe? It is a favorite side dish for many.
Equipment
- Large mixing bowl
- Whisk or spatula.
- 9x13 inch baking dish
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 Can Whole Kernel Corn 15 Oz
- 1 Can Cream Style Corn 15 Oz
- 1 Box Jiffy Corn Muffin Mix 8.5 Oz
- 1 Cup Sour Cream
- 0.5 Cup Melted Butter
- 2 Large Eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit now. This ensures the oven is hot for baking. Grease your large baking dish with cooking spray.
- Crack your eggs into a large mixing bowl. Whisk them gently until they are well combined. Do not overbeat the eggs for this recipe.
- Add the sour cream to the beaten eggs. Stir in the melted butter very slowly. Mix until the liquid is smooth and yellow.
- Pour in both cans of corn next. Do not drain the liquid from the cans. This moisture is very important for the texture.
- Fold in the corn muffin mix gently now. Stir until you see no dry flour spots. The batter will be thick and slightly lumpy.
- Pour the batter into the prepared baking dish. Spread it out evenly with your spatula. Make sure the top is nice and flat.
- Place the dish in the center of the oven. Bake it for about 45 to 50 minutes. The edges should look firm and golden brown.
Notes
- Use room temperature eggs for a better mix.
- Let the pudding rest before you serve it.
- Do not drain the cans of corn at all.
- Grease the baking dish very well every time.
- Check for a slight jiggle in the middle.