Sweet Corn Pudding – a delicious recipe with corn muffin, corn, water, granulated sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Place frozen corn kernels into a food processor and add the water.", "Use the pulse function to break up the corn a bit (approximately 10 times or so). The idea is to not have a bunch of whole kernels in the final product.", "Add the softened butter and sugar. Pulsate a few more times until combined.", "Transfer this corn mixture into a large bowl.", "Add the Jiffy mix and stir until combined. (Mixture will not look smooth and creamy like cake batter. It will have texture.).", "Transfer to an oiled (use nonstick spray) 8""x8"" casserole baking dish.", "Bake at 350 F until set and starts to brown slightly around edges-about 50-60 minutes. (My first attempt took longer to set because I used too small of a baking dish. Make sure and check on it every once in a while.)."]
371
kcal
Calories
24
g
Fat
41
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 8 1/2 ounces Jiffy corn muffin mix, 1 (16 ounce) bag frozen corn (loose-not on the cob), 1/2 cup water, 1/2 cup granulated sugar, and more.
Yes, Sweet Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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