New England Corn Pudding

New England Corn Pudding

Recipe by Sherry Phillips Mitchell


  • 1 Box Jiffy Corn Muffin Mix

  • 1 Cup Sour Cream

  • 2 eggs

  • 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 or Jalepenos.

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