Jimmy Crack Corn, and I don’t care. Well, unless I can use it in Corn Pudding. (Or Corn Muffins – remember TWD Corn Muffins.)

Saturdays are not days to cook a big meal. In the spring and summer we are out side ’til late. And in the winter, well… old habits die hard. Usually we eat home made Chicken Fingers nuggets with Eggplant Fries or maybe Sweet Potato Fries. Sometimes a simple salad. Tonight it is Corn Pudding. The ingredients are simple:

    2 eggs
    1 cup sour cream
    1/2 cup butter, melted
    1 8 1/2 ounce box Jiffy Corn muffin mix
    1 14 3/4 ounce can cream corn
    1 15 1/4 ounce can whole-kernel corn, drained (I use 1 cup frozen kernels.)


Preheat oven to 325.
In a large bowl, beat eggs. Add sour cream, butter, muffin mix, and corn. Stir to combine. Pour into a greased baking dish. Bake 35/40 minutes or until golden. 10 – 12 servings.