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The Battle of the Corn Puddings



While perusing my grandmother’s  Pearl Baptist Church cookbook, I came across something interesting. While it is certainly common to find similar recipes submitted for cookbooks, I found two corn pudding recipes that were virtually identical. (If you are unfamiliar with corn pudding, it is a side dish that is like a creamier cornbread.) The differences between them were so simple, I decided to try both and put them to a taste test.



Corn Pudding #1

Ingredients: 1 box Jiffy corn muffin mix, 1 (15 ½ oz.) can creamed corn, 2 eggs, 2 Tbs oil, 1 (8 oz.) carton sour cream

Step One: mix all ingredients together thoroughly.

Step Two: pour into casserole dish and bake at 350 F for 40-50 minutes, or until toothpick inserted in center comes out dry.








Corn Pudding #2

Ingredients: 1 box Jiffy corn bread mix, 1 can Green Giant whole kernel corn, 1 can Green Giant cream style corn, 1 (8 oz.) carton sour cream, 1 egg

Step One: mix all ingredients together.

Step Two: put into greased pan and bake at 375 F until set.

A couple of notes on my process: I did use Jiffy, as it was explicit in both recipes and I was unsure if other mixes would contain the same ingredient proportions. I did not use Green Giant corn, as I purely wanted to keep things more exact.


The Verdict:

Both were delicious! Corn Pudding #1 was a little drier and denser than Corn Pudding #2. Corn Pudding #2 was sweeter and creamier. It really depends on your taste preferences. I personally liked the drier version, and my husband preferred the creamier dish, so either way, you will please someone!



Corn Pudding


Recipes:

Corn Pudding #1

1 box Jiffy corn muffin mix

1 (15 ½ oz.) can creamed corn

2 eggs

2 Tbs oil

1 (8 oz.) carton sour cream

Mix all ingredients together thoroughly. Pour into casserole dish and bake at 350 F for 40-50 minutes, or until toothpick inserted in center comes out dry.


Corn Pudding #2

1 box Jiffy corn bread mix

1 can Green Giant whole kernel corn

1 can Green Giant cream style corn

1 (8 oz.) carton sour cream

1 egg

Mix all ingredients together. Put into greased pan and bake at 375 F until set.


Recipe #1 submitted by Dare Moore and Recipe #2 submitted by Frances Smith.

Pearl Baptist Church Cookbook, 1990, Iron Station, NC

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