Corn pudding recipe: Scalloped corn

Sweet Corn

Easy side dish casserole for quick meals & holiday entertaining. Jiffy Corn Muffin Mix is the secret ingredient! Don't let the name 'Corn Pudding' throw you off. This is an amazing veggie casserole. Red peppers and green scallions give it festive color, while canned and creamed corn give it great texture.  

Easy Side Dish

This casserole is so quick & easy, it's made and in the pan by the time the oven gets up to temperature. For an even quicker prep time, omit the red peppers and onions, and buy the canned corn with the red and green peppers already in it.  That will alter the taste somewhat, but it'll be quicker to throw together. Make this oven-to-table Corn Pudding in Pampered Chef stoneware or ceramic baking dish to make clean up even easier!

Corn Pudding Recipe

• 2 Tablespoons butter
• 1/2 red pepper, diced
• 1/4 cup diced onion
• 3 large eggs
• 1 can (14.5 ounces) cream corn
• 1 can (14.5 ounces) whole kernel corn
• 1 package (8.5 ounces) Jiffy Corn Muffin mix, or similar muffin mix
• 1 cup sour cream
• 1/3 cup chopped scallions
• 1/4 teaspoon ground cumin

How To Make Corn Pudding

• Preheat oven to 350 degrees F. Spray 9 X 13 inch baking dish with vegetable spray. Set aside.
• In a saute pan, melt butter and cook red pepper and onions until tender. Let cool while finishing recipe.
• In a large mixing bowl, mix remaining ingredients until well blended. Add peppers and onions and mix well.
• Pour into prepared baking dish, and bake at 350 for 40-50 minutes or until set and slightly browned around the edges.
• Remove from oven and let cool at least 10 minutes before serving.
• Cool leftovers completely before wrapping and refrigerating.
• Serves 6-8.