To me summer cooking is all about easy! We are too busy to fuss with anything that takes up too much time so I am always looking for homemade, delicious and simple! This Easy Peasy Corn Pudding is just that and can I tell you- it was a HUGE hit with my family!! Just 5 ingredients and so tasty! I even added a few topping options to jazz things up a bit.
Today is a special day because friends its time for another AMAZING round of our Freaky Friday recipe swap! So welcome to Freaky Friday Summer 2018 where myself along with some of my favorite blogger friends get assigned a blog to chose and recreate a recipe from to share with all of you. This round I was assigned the ultra talented Christie from A Kitchen Hoors Adventures!
Christie has SO many incredible recipes which made choosing just one really hard! There was something about her Nanas Corn Pudding recipe though that just drew me in and I knew I needed to give this one a try! First off, I love that this is a family recipe- there is just something special about passing down recipes from one generation to the next. It makes me think of the food that my grandparents always made and how its important for me to keep that tradition going with my kiddos.
Christie has many recipes that I will definitely be trying soon like her Hawaiian Chicken Kabobs, Grilled Pork Tacos Al Pastor and Strawberry Chutney Baked Brie. Now this Easy Peasy Corn Pudding recipe of hers is mouthwatering delicious and so so easy!! 5 ingredients, just a few minutes to mix up and goes great with BBQ grilled chicken or shrimp! Honestly, my 9 year old could make this one himself with my just helping with the oven part. You all are going to LOVE this recipe!!
It really is as simple as melting some butter in a baking dish and stirring up 4 ingredients in a bowl! Its just a box of cornbread mix, sour cream and a can each of corn and creamed style corn. This corn pudding is going to quickly become a go to recipe as it definitely has for us. On its own it is fantastic- its got a great texture of cornbread but creamy on the inside. I thought it would be fun to serve a few topping options on the side because my boys love customizing things. I simply served this Corn Pudding with crisp bacon crumbles, scallions and shredded cheddar.
- 8.5 ounce box corn muffin mix
- 8 ounces sour cream
- 14 ounces canned, creamed corn
- 14 ounces canned corn, drained
- 4 tablespoons butter
- Preheat you oven to 350 degrees.
- Put the butter in a 9 x 13 casserole dish and place in the oven to melt.
- While the butter is melting, stir together the remaining ingredients in a bowl.
- When the butter has melted, pour the corn mixture into the casserole dish and bake at 350 for 40 to 50 minutes or until the center is set. Allow to cool 10 minutes before serving.
Please be sure to stop on by all the amazing other blogs to check out the sweet treats they are sharing today!
- An Affair from the Heart: Three Ingredient Peanut Butter Cookies
- Lemoine Family Kitchen: Easy Peasy Corn Pudding
- Take Two Tapas: Large Batch Cherry Manhattan Party Punch
- Seduction in the Kitchen: No Churn Raspberry Moscato Wine Ice Cream
- West Via Midwest: Creamy Lemon Ice Cream
- Bowl Me Over: Homemade French Onion Soup
- The Devilish Dish: Chili Cheese Corn Dogs
- Mildly Meandering: Chai Latte Dip
- Who Needs a Cape?: Hash Brown Taco Casserole
- A Kitchen Hoor’s Adventures: German Soft Pretzels
- PlatterTalk: Posole