This recipe has been around forever. You can make it with fresh-off-the-ear corn, canned or frozen. Personally I vote for frozen: good fresh corn is too precious to hide in a pudding, and canned creamed corn is never my first choice for anything. But as many times as had eaten this dish at potlucks and homestyle restaurants, I had never made it until Middle Son came home from a friend’s house, raving about it. I was surprised to hear he liked it, because sour cream is not his favorite ingredient, and creamed corn had never made his Top 3 vegetable list (mashed potatoes, baked potatoes, fried potatoes….)
But I was happy to hear there was another side dish I could serve to cheers rather than jeers. (Mothers of picky eaters, you know what I’m sayin’…right?)
This only tricky part of the dish is the baking time. The top will get golden, but that isn’t a good indicator of done-ness. It usually needs around 45 minutes to bake, unless you cook it in a large, shallow dish. Ideally, it emerges set but not too dry. A regular table knife inserted just outside the middle is the best test: if the knife comes out clean, it’s done – pull it out immediately. If it’s wet, you need to give it a little more time, but keep testing every few minutes.
1 box yellow cornbread mix (Jiffy or another brand)
1/2 cup sour cream
1 16-ounce chub frozen creamed corn, thawed
2 tablespoons unsalted butter
salt and pepper to taste
Preheat oven to 350. Grease a 2-quart round casserole dish and set aside. In a large mixing bowl, beat eggs; add all other ingredients. Stir just until moistened but don’t over-mix; there will be a few small lumps. Pour into greased casserole and bake until done; usually 45 minutes but the time can vary depending on the diameter of your dish and the temperature of the corn. Serves 6-8.
This dish is best served immediately from the oven, but leftovers can be reheated.