As many of you know I record my videos about a month or so in advance. Therefore I was done recording all of my Christmas videos for the year. While recording, I kept thinking that I was forgetting something. I knew that I had overlooked a recipe, but I wasn’t sure which one. During a recent conversation with my friend Denise( from bemyguestwithdenise.com ), she suggested that I should record a corn pudding video. I didn’t know what the heck she was talking about, but the way that she described it, it made my freaking mouth water. After our conversation, I called my older cousin TJ, and asked him if he knew of such recipe. I wanted to know if I had ever had it ( I have a habit of making up names for stuff!) After talking to him, I realized that I have had it! I had no idea that it was called corn pudding. My butt had calling it ” that corn stuff” for years. LOL!! Anyways, I remembered that I made it one year, but I decided to NOT make it again, because it was a trigger food for me. Meaning, I damn near ate the whole dish… By myself! Oh, I am so ashamed!
Any who. I decided to take take Denise’s suggestion, and make the corn pudding, aka that corn stuff for y’all.. Just don’t ask me how much I had. I just couldn’t help myself!
So what is corn pudding?
People make corn pudding so many different ways, so I will describe my corn pudding. This corn pudding is a creamy mixture of whole kernel corn, and cream corn. The corn is tossed is a sweet creamy mixture made of eggs, butter, flour, and more. It is then baked until it is golden brown. Once done it has a “pudding” texture. Corn pudding while warm, and is usually served as a side dish ( like candied yams) during the holidays such as Thanksgiving, and Christmas. It can also be served alone.
What you need to get started
( I made a mistake in the picture. It’s 1/2 cup sugar. NOT 1 cup)
- (2) 15 oz cans of creamed corn
- (1) 15 oz can of whole kernel corn, drained
- 1 cup melted unsalted butter
- 4 large eggs
- 1 cup sour cream
- ½ cup granulated sugar
- ⅛ tsp ground nutmeg
- 1 tsp pure vanilla extract
- 8.5 oz package of sweet corn bread mix
- Add the eggs into a large mixing bowl, then beat until everything is 1 color.
- Add in the creamed corn, and whole kernel corn. Mix until well combined.
- Now add in the sugar, ground nutmeg, and vanilla.
- Add sour cream, and mix or fold in.
- Pour in the melted butter, then sprinkle in the corn bread mixture.
- Mix everything until it's well incorporated, then pour the mixture into a buttered 9x13 bake dish.
- Bake on 350 F, for 35-40 minutes.
- Remove from the oven, and let sit for 5-7 minutes.
- Serve and enjoy!