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Cast Iron Corn Pudding

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Cast Iron Corn Pudding

In a large bowl whisk together 4 large eggs until they are one color.
You can also use 5 medium or 6 small eggs. Add 1/2 cup of white sugar, 1 cup of sour cream (8 oz.) 1 tsp. vanilla, 1/8 tsp. nutmeg, then add 2 cans of creamed corn. 2 cups of kernel corn, and mix well.

Then add one 8.5 oz box of Jiffy Corn Muffin Mix, and 1 cup of melted (unsalted) butter.
(Let the butter cool down to room temp so it don’t cook the eggs) Now fold everything together with a spatula or large spoon.

Put it all into a 12 inch Cast Iron pan. Rub the pan with butter or spay it with cooking spray first. Now bake it in the oven at 350 degrees for 45 to 50 minutes or until it is golden brown. Then turn off the oven and crack the door for 15 minutes and let it cool down a bit more.

Now set it on top the stove and let it cool down a bit more.
Serve it warm!