OK, I was a little scared, too. I mean, corn pudding could be anything, right?
Turns out this corn pudding was moist, creamy, just sweet enough, and delicious...especially when drizzled with honey, which my friend said she doesn't do, but I just had to do. And I loved the super thin, crispy top. Yum.
Note: The batter will almost come to the top of your cooking dish, but it doesn't rise that much (it "puffs" more than "rises") so don't worry about it overflowing.
Corn Pudding (from Trista)
1/2 cup butter (1 stick), melted and cooled to warm
2 eggs, beaten
1 15-oz can cream-style corn
1 15-oz can corn, reserve half the liquid
1 box Jiffy corn mix
1 cup sour cream (I used light)
1. Heat your oven to 350. Spray an 8x8-in or 9x9-in pan, or 2-quart casserole with non-stick spray.
2. In a medium bowl, whisk together the butter and eggs until combined well. Add the cream-style corn, regular corn, and reserved liquid, and mix well. Add the corn mix and sour cream, and mix well.
3. Turn the batter out into the prepared pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm (with a spoon).
Serves 6-8 people.