Food.com provides a very simple, easy-to-follow recipe for corn pudding. This recipe has a five-star rating and has received lots of positive feedback from users who have made it themselves.
The ingredients for this recipe include one box of Jiffy cornbread mix, one egg, 1 cup of sour cream, 1/2 cup of melted butter, one can of creamed corn and one can of whole-kernel corn.
Preheat the oven to 350 degrees Fahrenheit. Pour the melted butter into a casserole dish. Mix the egg into the butter until it is well combined. Add the sour cream, cornbread mix, creamed corn and whole-kernel corn to the casserole dish. Bake the pudding for one hour until the center is set. Serve the pudding with butter and honey.
For a corn pudding that is savoury, gather one chopped medium onion, 2 cups of heavy cream, 1/4 cup all-purpose flour, 3/4 stick unsalted butter, salt and black pepper, five large eggs, 2 tablespoons of sugar, 3 cups of frozen corn that has been thawed and 2 tablespoons of chopped fresh chives. Preheat the oven to 350 degrees Fahrenheit, and grease an 8-inch square baking dish.
In a small skillet, heat the 3 tablespoons of butter over medium heat. Add the onion, salt and pepper, and cook the mixture for eight to 10 minutes, until the onion is softened. Blend together the eggs, cream, flour, sugar, 2 cups of the corn and the remaining butter, until the mixture is smooth. Add salt and pepper, the cooked onion and the remaining corn, and pulse it once.
Pour the mixture into the prepared baking dish, and bake it for 50 to 60 minutes. Sprinkle the chives over the pudding.