City Bbq Corn Pudding Recipe
If you love warm and creamy comfort food, you will enjoy this City BBQ Corn Pudding Recipe. It is sweet, soft, and perfect for any meal.
Ingredients
- 1 can whole kernel corn drained
- 1 can cream-style corn
- 1 cup sour cream
- ½ cup melted butter
- 2 large eggs
- 1 box Jiffy corn muffin mix
- 1 tablespoon sugar optional
- Pinch of salt
Instructions
Preheat the Oven
- Heat the oven to 350°F. Grease your baking dish well so the pudding does not stick.
Mix the Wet Ingredients
- Combine melted butter, eggs, and sour cream in a bowl. Whisk gently until smooth and creamy.
Add the Corn
- Stir in whole corn and cream-style corn. Mix lightly so the kernels spread evenly throughout.
Add the Muffin Mix
- Pour in the corn muffin mix. Stir slowly until everything blends into a thick batter.
Add Sugar and Salt
- Add a little sugar and salt. These balance the sweetness and flavor of the corn pudding.
Pour into the Dish
- Spread the batter into the greased baking dish. Make sure it is even for perfect baking.
Bake the Pudding
- Place the dish in the oven. Bake for 45 minutes until golden and set in the center.
Cool Before Serving
- Let the pudding cool for a few minutes. This helps it slice nicely and keeps the texture smooth.
Notes
- Use unsalted butter to control the flavor better.
- Do not overmix the batter. Light mixing keeps the pudding soft.
- Add shredded cheddar cheese for a cheesy version.
- Stir in chopped jalapeños for a spicy twist.
- Add a little honey instead of sugar for a deeper sweetness.
- For a firmer pudding, bake 5–10 minutes longer.
- For a creamier pudding, use an extra spoon of sour cream.