I was looking for a gooey corn pudding like the one a lady from church brings to potlucks. I can't remember who it is, so I can't ask. I wanted something in between the scalloped corn my Mom used to make, and plain cornbread casserole, so I set out to adapt one for myself based on several recipes. Here is what I came up with, and it's delicious! I'm very happy with it. The only bad part is it's hard to stop from eating it all myself with a spoon!
Ingredients
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 2 eggs
- 3 tablespoons butter, melted
- 1/4 cup buttermilk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- In a large bowl, combine all ingredients. Pour into a greased square (8x8). baking dish. Bake, uncovered, at 400° for 25-30 minutes or until the top and edges are golden brown. Yield: 4-6 servings.
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