Sherry Mitchell of Cherry Ridge Farms in Georgetown was my guest on my cable show. She made this delectable corn pudding. No kidding, it’s everything corn pudding should be - moist, flavorful and easy!
I’m so glad to share this recipe - thanks, Sherry!
THE MITCHELL FAMILY’S CORN PUDDING
1 Box Jiffy Corn Muffin Mix
1 Cup Sour Cream
1 Can (15 ounces) drained corn
1 Can (14 ounces) cream style corn
1/2 cup chopped onions (optional)
1 cup cheddar cheese added in, or atop the pudding 10 minutes before complete to melt and brown.
1 stick butter
Whip the eggs first. Then add all other ingredients and mix well. Pour into an 8X8″greased pan.
Bake at 350 degrees 45-55 minutes or until toothpick inserted in the center comes out clean. If desired, add cheese on top last ten minutes and bake until golden and bubbly.
Optional adds: Add meats such as bacon bits, cooked sausage, crab meat. Or for heat, chili peppers orJalepenos.