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Duration:
10 mins
Servings:
6-8
Level:
Easy
There are countless ways to make corn pudding, but this version has become a signature dish at Roots 657, our restaurant in Leesburg, Virginia. It’s a creamy blend of whole corn kernels, cream, sour cream, butter, and a touch of salt—plus one not-so-secret ingredient: Jiffy corn muffin mix. Baked until golden brown, it develops a tender, pudding-like texture that’s perfect as a side for your next barbecue or as a comforting addition to any holiday table.
Part 1:
Corn Pudding
Step 1
Preheat the oven to 375°F. Grease a 12" cast-iron skillet.
Step 2
In a medium-sized mixing bowl, combine the Jiffy mix, melted butter, sour cream, creamed corn, and canned corn.
Step 3
Place the mixture in the greased skillet.
Step 4
Bake the pudding in the oven for 30–40 minutes until it is set and firm on top, and golden browns set.
Step 5
Serve warm. Corn pudding can be covered with foil and reheated at 350°F if needed.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
