Black Pepper Corn Pudding

I am in love with this side dish, and after making it…you will be too!

There are lots of typical “corn casserole” recipes, but this one has a few twists, including the addition of quite a bit of black pepper – which really gives it a whole new flavor – so delicious!

Black Pepper Corn Pudding Blaise the Baker

Black Pepper Corn Pudding

1 regular sized can whole kernel yellow corn (undrained)
1 regular sized can cream style yellow corn
1 cup sour cream
2 large eggs, beaten
1 (8.5 oz) box “Jiffy”-brand corn muffin mix
1 (4 oz) stick of salted butter, melted
1 teaspoon salt
2 teaspoons ground black pepper

Start by preheating your oven to 350-degrees F.

Lightly spray a large casserole dish with non-stick cooking spray.

In a large bowl, mix together all of the ingredients until thoroughly mixed. Pour into prepared casserole dish, and place in preheated oven for 50-60 minutes. (The top should be dry, but underneath gooey but firm).

Remove from oven, and allow to cool slightly before serving.

Leftovers can be kept in a covered container, in the refrigerator, for up to 3 days.




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