Sweet and Savory Corn Pudding
Sweet and Savory Corn Pudding
Ingredients
For the Corn Pudding
- 2 eggs, large
- 1/4 cup unsalted butter, melted, plus 1 tablespoon for greasing
- 1/4 cup honey
- 15 ounces canned creamed corn, undrained
- 15 ounces canned whole kernel corn, drained
- 8.5 ounces Jiffy corn muffin mix, 1 box
- 1/2 teaspoon salt
For Serving
- 1 tablespoon unsalted butter, for topping
- 2 tablespoons honey, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Grease an 8x8 inch or 9x9 inch baking dish with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the large eggs, 1/4 cup of melted unsalted butter, and 1/4 cup of honey until well combined.
⏱️ 3 min
- 3
Add the undrained canned creamed corn, the drained canned whole kernel corn, the Jiffy corn muffin mix, and the salt to the wet ingredients. Stir gently until just combined. Be careful not to overmix.
⏱️ 5 min
- 4
Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min
- 5
Bake in the preheated oven for 45 to 55 minutes, or until the pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean.
⏱️ 50 min•🌡️ 375
- 6
Remove the corn pudding from the oven. Immediately place the remaining 1 tablespoon of unsalted butter on top, allowing it to melt into the warm pudding. Drizzle generously with the remaining 2 tablespoons of honey before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Savory Corn Pudding
Ingredients
For the Corn Pudding
- 2 eggs, large
- 1/4 cup unsalted butter, melted, plus 1 tablespoon for greasing
- 1/4 cup honey
- 15 ounces canned creamed corn, undrained
- 15 ounces canned whole kernel corn, drained
- 8.5 ounces Jiffy corn muffin mix, 1 box
- 1/2 teaspoon salt
For Serving
- 1 tablespoon unsalted butter, for topping
- 2 tablespoons honey, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Grease an 8x8 inch or 9x9 inch baking dish with 1 tablespoon of unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the large eggs, 1/4 cup of melted unsalted butter, and 1/4 cup of honey until well combined.
⏱️ 3 min - 3
Add the undrained canned creamed corn, the drained canned whole kernel corn, the Jiffy corn muffin mix, and the salt to the wet ingredients. Stir gently until just combined. Be careful not to overmix.
⏱️ 5 min - 4
Pour the corn pudding mixture into the prepared baking dish, spreading it evenly.
⏱️ 2 min - 5
Bake in the preheated oven for 45 to 55 minutes, or until the pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean.
⏱️ 50 min•🌡️ 375 - 6
Remove the corn pudding from the oven. Immediately place the remaining 1 tablespoon of unsalted butter on top, allowing it to melt into the warm pudding. Drizzle generously with the remaining 2 tablespoons of honey before serving.
⏱️ 5 min