Sweet Corn Pudding

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• 8 1/2 ounces jiffy corn muffin mix
• 1 (16 ounce) bag frozen corn (loose-not on the cob)
• 1/2 cup water
• 1/2 cup granulated sugar
• 8 tablespoons salted butter (softened)

Recipe

• 1 place frozen corn kernels into a food processor and add the water.
• 2 use the pulse function to break up the corn a bit (approximately 10 times or so). the idea is to not have a bunch of whole kernels in the final product.
• 3 add the softened butter and sugar. pulsate a few more times until combined.
• 4 transfer this corn mixture into a large bowl.
• 5 add the jiffy mix and stir until combined. (mixture will not look smooth and creamy like cake batter. it will have texture.).
• 6 transfer to an oiled (use nonstick spray) 8"x8" casserole baking dish.
• 7 bake at 350 f until set and starts to brown slightly around edges-about 50-60 minutes. (my first attempt took longer to set because i used too small of a baking dish. make sure and check on it every once in a while.).