Southern Corn Pudding

There’s something in the air.

I don’t know if it is just Oklahoma, or if my allergies are just really that bad. My eyes are all puffy and I can’t stop sneezing.

Great. Just another strike against this state.

You know what’s good for allergies? Not going outside. Ever. I would say I’m okay with that, since the sun is pretty much my archnemesis…but sometimes it is nice to just hang out on the porch and watch the sun go down.

Since I’m trying to limit my exposure to these bedreaded allergies floating around in the summer wind, I’ve been busy eating my way through what’s left of my kitchen. I got this awesome sampler box from Shawnee Mills a few weeks back. In it were a couple of packages of corn muffin mix.

Ah hah! I knew what I could use that for! I’ve had this corn pudding recipe stashed away for a few years so I thought I’d finally put it to good use.

That’s not to say I’ve never tried a corn pudding/casserole recipe before. My grandma used to make this incredible corn casserole that was cheesy, sweet and extra comforting. However, that was in a square baking pan. This recipe? They’re little corn pudding muffins.

Another thing that’s different–these have a sour cream and onion center that gives you this whollop of tang in the middle of the sweet corn muffin mix. Don’t worry, you still get to use that can of creamed corn that’s shoved in the back of you pantry. A corn casserole just wouldn’t be the same without it.

Southern Corn Pudding

• Servings: 8-10
• Time: 40 mins
• Difficulty: Easy
• Print

Sweet corn muffins with a tangy, cheesy center.

Ingredients

• 1 pkg. corn muffin mix
• 1/4 cup plus 1 1/2 TBS. milk
• 1/4 cup butter, melted
• 1 TBS. tabasco sauce
• 1 can cream-style corn
• 1 cup cheddar cheese, grated
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 onion, diced

Directions

1. Preheat oven to 400 degrees. Grease a muffin pan. In a large bowl, combine corn muffin mix, milk, butter, tabasco, and corn. Mix well.
2. Fill muffin cups 2/3 full with corn mixture. Meanwhile, in a separate bowl, combine remaining ingredients (cheese, sour cream, mayonnais, and onion). Blend well. Spread over the top and center of the muffin mixture.
3. Bake for 30-35 minutes or until golden and set.

Step-By-Step Instructions

Preheat oven to 400 degrees. Grease a muffin pan. In a large bowl, combine corn muffin mix, milk, butter, tabasco, and corn. Mix well.

Fill muffin cups 2/3 full with corn mixture.

Meanwhile, in a separate bowl, combine remaining ingredients (cheese, sour cream, mayonnais, and onion). Blend well. Spread over the top and center of the muffin mixture.

Bake for 30-35 minutes or until golden and set.