Make corn pudding using 8 ounces of Jiffy corn muffin mix, 2 eggs, two 8-ounce cans of corn with the liquid reserved from one, one 15-ounce can of creamed corn, 8 ounces of sour cream and 2 tablespoons of butter. This recipe also requires a 9-by-13-inch baking pan.
To make this recipe, begin by preheating the oven to 350 degrees Fahrenheit. Grease the inside of the baking dish so that the pudding does not stick. In a separate bowl, mix together all of the ingredients. Once combined, pour the batter into the baking dish, and bake the corn pudding for 45 minutes to an hour or until the top becomes golden brown. Once it cools, cut it into squares for serving.
This recipe involves about 10 to 15 minutes of active cooking and preparation time, and it takes up to an hour of inactive cooking time. As prepared, this recipe can serve up to eight people, and each serving contains approximately 315 calories and 14.5 grams of fat.
Some variations of this recipe call for adding some sugar to the batter for added sweetness. Other variations call for crumbling crackers or cookies on top to give a little crunch to the pudding's texture.