Golden Corral Sweet Corn Pudding Recipe
Bake up the famous Golden Corral Sweet Corn Pudding Recipe — rich, velvety, and perfectly golden with the sweetness of fresh corn in every bite.
Equipment
- Medium and large mixing bowls.
- Whisk
- Wooden or rubber spatula or wooden spoon.
- Measuring cups and spoons.
- Baking dish 8x8 or 9x9 inch (or any size)
- Oven
- Greasing agent (non-stick spray or butter)
- Optional: a hand mixer would be, of course, nice, though a whisk would do quite fine as well.v
Ingredients
- 1 can 15 oz creamed corn
- 1 can 15 oz whole kernel corn, drained
- 1 cup sour cream
- 2 large eggs
- ½ cup unsalted butter melted and slightly cooled
- 1 box 8.5 oz Jiffy corn muffin mix
- ¼ cup granulated sugar optional, for extra sweetness
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup milk whole milk gives it that rich texture
- Top finishing. You may also sprinkle with a dash of nutmeg or a sprinkling of paprika before baking.
Instructions
Preheat the oven
- Set your oven to 350°F (175°C). Butter or spray grease your baking dish.
Mix the wet ingredients
- Whisk the sour cream, milk, and eggs in a large bowl until the mixture is smooth. Melt the butter and stir once more.
Add the corn
- Add the creamed corn, as well as the whole kernel corn, drained. Ensure that they are well mixed throughout the mixture.
Incorporate the dry mix
- Add the Jiffy corn muffin mix, sugar, salt, and pepper. With a spatula, gently mix it all up — do not overmix! The batter ought to appear somewhat lumpy and sloppy.
Pour and smooth
- Pour into your prepared baking dish and spread the mixture evenly.
Bake to perfection
- Bake 45-55 minutes, until edges are golden brown and center is set but not too hard. You may try it by making a knife thrust in it; it will come out pretty clean, but somewhat custardy.
Cool and serve
- Allow to stand aside for 10 minutes before service. This allows the pudding time to come to that ideal spoonable consistency.