This recipe replaced our traditional family recipe for scalloped corn that my mom made religiously every year for Thanksgiving dinner. It’s that good.
Preheat your oven to 325 degrees. Spray a 3-quart baking dish with cooking spray.
In a large bowl, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Stir in the sour cream. Add the corn muffin mix and milk, and combine. Fold in both cans of corn.
Pour into the baking dish and bake uncovered for 45 minutes until golden and puffy.
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This was the hit of our Christmas Eve dinner. Tremendously delicious and easy! I also had to cook it a bit longer than the recipe called for – but it was great. Not too sweet, not dripping in butter, not dry. Just yum! Thanks for sharing – I will make this one again and again.
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candela59 on 3.29.2010
I’ve made a very similar variation of this pudding for years. In fact, I brought it to a dinner party last night! I use 1 stick of butter melted, no sugar and 1 egg. I bake this in an oval 2 quart dish for approx 60 minutes or until golden brown. Sometimes I add a can of diced green chiles. It always receives raves!
ogood1 on 11.27.2009
SO good! I had to cook this about 15 minutes longer at 325 degrees. However, I took this to a friends house, and they stuck it in their oven a little bit longer as well. Also, I added some sharp cheddar cheese, but won’t next time, because the slices were hard and didn’t add anything.
The key is to use a 3 quart dish and NOT a 9 x 13 inch pan.
I’ll give this recipe 4 mitts, simply because the baking time or the oven temperature needs to be adjusted.