Easy Corn Pudding - Camping

[magnusfide]

Here's a simple "dump and bake" corn pudding that can be made at camp. Or make at home then freeze and take with you. It can be defrosted and reheated in the mw.

Easy Corn Pudding
Ingredients
• 1 (15 ounce) can creamed corn
• 1 (15.25 ounce) can whole kernel corn
• 1/4 pound (1 stick) butter, softened
• 1 (8.5 ounce) package corn bread mix (I use Jiffy).
• 1 (8 ounce) container sour cream (optional)

(*Double everything for a crowd.)

Directions
1. Preheat oven to 350°F (175°C ). Put butter in 2 quart casserole dish, place in oven until melted.
2. Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes

*Doubled recipe takes 50 minutes to an hour.

[magnusfide]

Diamond c wrote:
Last thanksgiving I made corn chowder from TH OLD MILL ain’t pigeon Forge. It turned out great. My mother and I loved it,but my kids and nephews hardly touched it.

Yeah kids are different sometimes. Just made another double batch for a pot luck last week. The sweet Jiffy mix makes it tempting to our kiddos.

[Diamond_c]

Last thanksgiving I made corn chowder from TH OLD MILL ain’t pigeon Forge. It turned out great. My mother and I loved it,but my kids and nephews hardly touched it.

[LindaAnn]

The Corn Pudding sounds great...I love Corn, so need to give it a try. Thanks for sharing!

[magnusfide]

ReneeG wrote:
I have this same recipe, but modified by a friend a bit:

Spread the sour cream on the top and cover with about a cup of grated cheddar cheese.

You can also add a can of diced Ortega green chilis.

Yep, you can do any number of additions for the flavors you want. I stick to the basic for the grandkids.

[ReneeG]

I have this same recipe, but modified by a friend a bit:

Spread the sour cream on the top and cover with about a cup of grated cheddar cheese.

You can also add a can of diced Ortega green chilis.