Matt Wolfe, VP of Communications at GNO, Inc., told us that when the economic development organization has holiday gatherings or other events; he is called upon to bring his in-laws' corn pudding. His coworkers clamor for it!
So, listeners to the Newell Normand show with guest host Dave Cohen texted in and said they wanted to experience this critically acclaimed dish as well.
Matt was kind enough to share the recipe with us...
Ingredients
2 cans whole kernel corn, drained
2 cans creamed corn
2 boxes, Jiffy cornbread mix
2 eggs
2 cups sour cream (one standard container)
1 stick melted butter
Instructions
Melt butter, then let cook for 5 minutes before combining all ingredients in a bowl, and mix until cornbread mix is no longer dry
Grease the inside of your crockpot, then pour the contents of the bowl inside & cook for 3-4 hours on high. You can also place paper towels on top of the crockpot (don’t let it touch the mix) before closing the lid to reduce condensation.
Method 2
As a variation that’s smaller but has a crust on top — you can remove the eggs and cut everything else in half, add to a 3 quart casserole dish, and bake for an hour at 350.
