The cornbread post reminded me of my corn pudding (mmmmm)

[Frogtutor]

Since picnic and cookout weather is approaching (or already here, in some cases)I started thinking about it. I almost always bring it to summer barbecues. Here's the recipe (Caution: VERY bad for you):

Corn Pudding

1 box Jiffy corn muffin mix
1 stick butter, melted
2 eggs, beaten
1 (8 oz.) carton sour cream
1 (16 oz.) can cream corn (Do not drain)
1 (16 oz.) can whole kernel corn (Do not drain)

Mix all the ingredients together (remember, do not drain the corn). Pour into greased 13 x 9 pan. Bake at 350 for 1 hour or until knife inserted in middle comes out clean.

You can also spice it up if you want by adding chopped green chiles, jalapenos, or whatever you can think of!

[merci_me]

1. Here's mine

I use to do it very much like your's, though I never heard it referred to as 'pudding', though I see you only use one box of the Jiffy, so I guess it would be more of a 'pudding'.

Then when I was visiting my daughter, she had one that had caramelized onions and it really got to me. I call it Jami's cornbread.

Jami's Cornbread
6 TBS butter
2 large onions, minced
2 eggs
2 TBS buttermilk (I usually use regular)
2 17oz cans creamed corn, undrained or 1 creamed, 1 whole kernel (my choice)
2 boxes Jiffy cornbread mix
1 cup sour cream
2 cups shredded cheddar

Heat butter and saute onion, set aside. Mix eggs and milk to smooth, add corn and cornmeal mix and pour into a greased 9x13 pan. Spoon onions over the top. Spread the sour cream over. This isn't that easy, so I microwave the sour cream for a few seconds, just to make it spread easier, without pulling the onions up. Top with shredded cheddar. Bake at 425 for about 30 min. Let stand 10 min before cutting.

This is really good right from the fridge, too. When I take this for a covered dish, I've started making two pans and never have any leftovers or even crumbs.

Mary

[eleny]

2. Yipes!

If I were to fix this at home I might use egg substitute and non fat sour cream, keeping my fingers crossed for a good flavor. But for a party where many people would help it to disappear, your original recipe sounds positively dreamy. Wowee!

[grasswire]

3. cut in squares?

serve with butter?

what?

[Frogtutor]

4. Yes, you can cut it into squares, but it's really quite different

than cornbread. It's got so much butter in it already, and it's pretty moist; it doesn't need a thing! I would compare the consistency to dressing or stuffing.

[supernova]

5. So is corn pudding the American version of Polenta?

She wonders out loud..... Sounds good, though I still prefer savory cornbread, no sugar and no flour.

[Frogtutor]

6. I have no idea; I've never had polenta! n/t