Ron Wilson

Ron Wilson

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Rita's Corn Pudding Recipe

Mitchell family’s corn pudding


1 Box Jiffy Corn Muffin Mix

1 Cup Sour Cream

2 eggs

1 can, 15 oz., drained corn

1 can, 14 oz., cream style corn

1/2 cup chopped onions (optional)

1 cup cheddar cheese added in, or atop pudding 10 minutes before complete to melt and brown.

1 stick butter


Preheat oven to 350.

Whip eggs first.

Add all other ingredients and mix well.

Pour into an 8X8″ greased pan.

Bake 45-55 minutes or until toothpick inserted in center comes out clean.

If desired, add cheese on top last ten minutes and bake until golden and bubbly.

Optional adds: Bacon bits, cooked sausage, crab meat. Or for heat, chili peppers or Jalepenos.

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