If you’re a theatre nerd like me, you might remember an entire song dedicated to this little dish on season one of Schmigadoon. It’s what inspired my deep dive into the perfect recipe (and by deep dive, I mean I Googled it). The first time I made it, my husband said, “Dang. I understand why they wrote a song about it.” And it’s been my go-to party recipe ever since.
If you haven’t caught on already, I’m referring to the timeless classic….corn puddin’. I know, I know. You may be thinking to yourself, “that sounds like it’s straight out of the cookbook for grandma recipes from hell.” But I’m here to tell you that there has not been a single time I have made this dish that there have been leftovers.
For a while, I protected my little secret recipe, basking in the glow of all the compliments for my culinary prowess. But after a while, I got so tired of it being requested that I just started to let people in on the secret. It truly cannot be easier to make. I’m telling you…you cannot mess it up.
Corn Puddin’
- 1 (15 1/4 oz) can drained whole kernel corn
- 1 (14 3/4 oz) can cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) melted butter
- 1 (8 oz) package corn muffin mix
- Add diced jalapeños or shredded cheese for extra pizzaz
- Melt Butter.
- Add everything else.
- Stir.
- Pour into a baking pan (I use a 9×9)
- Bake at 350 for 40-45 minutes
So there you go. Just in time to wow all your friends and family at Thanksgiving. I have shared my one and only culinary triumph with all of you, my fellow Moms. Use it wisely.
