Grandma Dixon's Corn Pudding

3.0
(2)

Simple and wonderful side dish family-favorite. Sorry, she never shared where this recipe came from.

1
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
12
Yield:
1 9x13-inch pan

Ingredients

  • 2 tablespoons butter

  • 1 onion, minced

  • 1 green bell pepper, minced

  • 1 (16 ounce) can whole kernel corn

  • 1 (16 ounce) can cream-style corn

  • 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)

  • 2 eggs

  • 1 cup sour cream

  • 3 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  2. Heat butter in a skillet over medium heat; cook and stir onion and green bell pepper in hot butter until soft, 5 to 10 minutes.

  3. Mix whole kernel corn, cream-style corn, corn muffin mix, and eggs together in a bowl; pour into the prepared baking dish. Spoon sour cream evenly over corn mixture and top with onion mixture and Cheddar cheese.

  4. Bake in the preheated oven until cheese is browned and middle is mostly set, 30 to 45 minutes.

Nutrition Facts (per serving)

323 Calories
19g Fat
30g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 323
% Daily Value *
Total Fat 19g 24%
Saturated Fat 10g 52%
Cholesterol 75mg 25%
Sodium 749mg 33%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 12g
Vitamin C 11mg 54%
Calcium 283mg 22%
Iron 1mg 8%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.