As with the last post this was a dish where the second I was introduced to it, I NEEDED the recipe. And I was not alone that day.
This amazing side dish came in to my life a few years ago. It was brought to our annual Thanksgiving orphan dinner by a friend of mine. The second I tasted it I almost lost my mind. Well at least I probably sounded like I lost my mind with how effusive my praise was. I may have been said at some point that I wanted to live, or possibly bathe, in this corn pudding. A weird statement to be sure, but hey I’m a weird person.. and this is crazy delicious! Its the kind of food I swear is laced with crack. Its highly addictive.
Needless to say the recipe was asked for more than once that day, and since then I have made it for pretty much any holiday or potluck I have been to.
What is even better is that it is super simple to make. There are not a lot of ingredients and you pretty much just throw everything in one bowl and mix. The photo above is actually showing the ingredients for a double batch (although I forgot to put the Vanilla Extract in the photo, though thats an optional ingredient anyway). The recipe as listed below is for a single batch.
As I said, once you melt the butter and grease the dish (in my case I love to use this giant ramekin), you pretty much pour everything in 1 bowl and mix it together. Once everything is mixed together it feels very light and fluffy. Pour this into your baking dish and bake it.
The recipe calls for 45 min at 350 deg. At the 45 min mark the top of it had yet to start browning for me, so I continued to let it cook for another 10 min. It looked closer then, and as I was in a bit of a rush I just went with it where it was. I don’t know if the added time was due to my having the worlds worst rental apt grade oven or not, but it turned out that I probably could have given it another 10 min as the very top center was still quite liquid. (which btw was in no way any less delicious!)
It very well may be the depth of the ramekin I like to use that required more cooking time. I had enough that I put the rest in a loaf pan which was much shallower and the time for that was perfect to maybe 5 mins over, which made it much firmer. Really you can’t go wrong though. So I would advise you to just keep an eye on it to gauge when its done. You could also use a toothpick stuck into center to test for done-ness.
One final note on the name. I’ve heard this referred to as Corn Pudding and Corn Soufflé. While I prefer to call it the latter as it sounds fancy, I don’t believe it follows the technical definition of how a soufflé is made, though the texture I find is very similar. So I leave it to your discretion. Call it what you will, but I call it insanely delicious. I cannot recommend trying this any more highly.
- 2 eggs
- 1 box corn muffin mix
- 1 can cream-style corn
- 1 can whole corn, drained
- 1 cup sour cream
- 5 Tablespoons butter
- ½ tsp vanilla (optional)
- Preheat oven to 350.
- Melt the butter and grease the bottom and sides of a casserole dish.
- Pour the remaining butter into a mixing bowl.
- Add eggs, corn muffin mix, cream-style corn, whole corn, sour cream and vanilla. Mix together. Pour mixture into buttered casserole dish.
- Bake for 45 minutes.