Grandma Dixon's Corn Pudding recipe

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Ingredients

2 tablespoons butter
1 onion, minced
1 green bell pepper, minced
1 (16 ounce) can whole kernel corn
1 (16 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
2 eggs
1 cup sour cream
3 cups shredded Cheddar cheese

Nutrition Info

323.3 calories
carbohydrate: 29.6 g
cholesterol: 74.7 mg
fat: 18.6 g
fiber: 1.6 g
protein: 12.1 g
saturatedFat: 10.4 g
servingSize: -
sodium: 748.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Heat butter in a skillet over medium heat, cook and stir onion and green bell pepper in hot butter until soft, 5 to 10 minutes.

  3. Mix whole kernel corn, cream-style corn, corn muffin mix, and eggs together in a bowl, pour into the prepared baking dish. Spoon sour cream evenly over corn mixture and top with onion mixture and Cheddar cheese.

  4. Bake in the preheated oven until cheese is browned and middle is mostly set, 30 to 45 minutes.

Recipe Yield

1 9X13-inch pan

Recipe Note

Simple and wonderful side dish family-favorite. Sorry, she never shared where this recipe came from.

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