Corn Pudding

Coastal Living
Makes 8 servings


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2 eggs
1 (15.25-ounce) can whole kernel corn, undrained
1 (14.75-ounce) can cream-style corn
1 (4.5-ounce) can diced green chilies
1 (8.5-ounce) box corn muffin mix
1 cup sour cream
1/2 cup butter, melted
1 teaspoon kosher salt
1 teaspoon ground cumin


Whisk eggs in a large bowl. Add remaining ingredients, and mix well. Pour into a buttered 2-quart casserole or baking dish. Bake at 350° for 1 hour or until set.

Created date

August 2006