Smoked Corn Pudding

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Smoked Corn Pudding

  • 4 ears corn, husks and silks removed

    1 (14-ounce) can cream-style corn

    1 cup Hiland Dairy Sour Cream

    1 package Shawnee Mills Corn Muffin Mix

    ½ stick Hiland Dairy Butter

    1 teaspoon Head Country All Purpose Championship Seasoning

    1 cup shredded smoked cheddar cheese

    Preheat oven to 350 degrees.

  • Step 1Preheat oven to 350 degrees.

    Step 2Using a sharp knife, remove kernels from ears of corn. Place kernels in a large bowl, and stir together with the cream-style can corn, sour cream, corn muffin mix, butter and Head Country seasoning. Pour into a greased 9-by-13-inch baking dish. Bake for 45 minutes or until top is golden brown.

    Step 3Remove from oven and top with smoked cheddar. Continue to bake for about 5 minutes or until cheese is melted. Serve warm.

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