Is it a savory, earthy cornbread or a sweet, custardy pudding? The answer is yes. Worlds collide in this easy corn pudding recipe, resulting in a spoonable one-bowl wonder laced with melted butter and cheddar cheese. This style of corn pudding is a staple side dish at holiday dinners across parts of the American South and Midwest, and we’re willing to bet it’ll become a staple on your holiday table too.
For ease, we call for a box of Jiffy corn muffin mix, which is available in most grocery stores and can also be bought online. Don’t be tempted to swap in plain cornmeal; Jiffy mix is a combination of cornmeal, all-purpose flour, sugar, and leaveners. An equal amount of a similar prepared cornbread mix should work just fine. We call for drained canned sweet corn, but frozen corn will work (you’ll need about 1½ cups; no need to thaw it first). A bit of sour cream adds bright balance, while a high ratio of eggs gives it setting power and helps it develop a gorgeous golden-brown color. To serve, top the corn pudding simply with chives or go all out and add a pat of butter and a drizzle of honey to boot.