Corn Pudding

15-20     1 hour + 15 minutes     Oven    

This is called a pudding but is has more casserole or soufflé texture, like a bread pudding. It is a satisfying, and hearty way to enjoy your vegetables. Prepare for carb overload.

1 pound frozen white whole kernel corn, thawed

1 (20-ounce) tube frozen white creamed corn, thawed

1 butter cake mix, dry

1 box corn muffin mix, dry

1 cup shredded cheddar cheese

1 cup buttermilk

1 cup (2 sticks) butter, melted

4 eggs, beaten

1 teaspoon vanilla

1 tablespoon kosher salt

24 ounces sour cream

1 tablespoon honey

1. Preheat oven to 350°F.
2. Spray a large ½-size aluminum foil deep steam table pan (extra deep 9”x13”) with cooking spray.
3. In a large bowl, add whole kernel corn, creamed corn, cake mix, corn muffin mix, cheddar cheese, buttermilk, melted butter, eggs, vanilla, and salt.
4. Mix until well-blended and then gently fold in the sour cream.
5. Pour the corn pudding into the prepared baking dish and cover with aluminum foil.
6. Place the baking dish in the oven on the center rack and bake covered for 45 minutes.
7. Remove the aluminum foil and continue baking for 15 additional minutes until set and lightly browned.
8. Remove from the heat and drizzle the honey on top to serve.