Recipe Sunday
Corn Pudding Bake
This is major comfort food in my world. This recipe is courtesy of my mama.
2 eggs (or 1/4 cup egg beaters)
8 ¾ oz can no-salt-added whole-kernel corn
8 ¾ oz can no-salt-added cream-style corn
8 ¾ oz package corn muffing mix (Jiffy)
1/4 cup melted butter
1 cup fat-free yogurt
1 tsp chipotle pepper powder [or to taste)
Shredded cheddar cheese
Mix and put in greased 8 x 8 or 9×9 baking pan. Top with cheddar or any mixture of shredded cheeses you prefer. Bake 60 minutes at 350 degrees.
Tip – my cheese got a little too brown on top so if you don’t like it browned, you might want to add it 1/2 way through cooking. No photo because it wasn’t very pretty.
I also just realized when I was at the grocery store that I used regular sized cans (15 oz) of corn and cream corn when I made it. It turned out and I liked the amount of corn so it works either way.
mmmm. I keep meaning to make this! I bought all the ingredients a couple of months ago and then never made it. sounds like a good Thanksgiving dish.
That sounds great. I wish I would have read this a few hours ago before I went to the grocery store. This would have been good with the chili I’m making right now. Mmmmmmm
I can’t wait to try it!
My sister makes this when we have family dinners. It is one of my favorite dishes.
Gail
Hey! We usually get a picture?
My Mom makes something similiar, and calls it corn pie–my grandmother used to make it too. It looks dreadful, but tastes yummy–and that is all that matters!
Hi Michelle! I’m not sure how I ended up on your site tonight, but I was homesick for Guate. I bought several things from you when I arrived around July 1 at Santa Rosa. We are all home…safe and sound. Looks like things are going well for you.
Take Care!
Sharon
mm totally making this for thanksgiving!
Sounds Awesome!!!