Originally created 05/23/01

A sweet Southern combination



Corn pudding and cornbread are classic Southern dishes. When they are combined, you have a side dish for your Memorial Day cookout that the family will love.

This recipe combines packaged corn-muffin mix with cream-style and whole-kernel corn, a stick of melted butter or margarine, sour cream and eggs. The ingredients are quickly stirred together, then are poured into a baking dish to bake for 45-50 minutes.

The pudding is custardlike, similar to the classic corn-pudding combination of corn, cream and eggs. Adding corn-muffin mix takes the recipe a step further and provides the flavor and texture of cornbread.

This simple side dish pairs beautifully with any grilled entree, but don't limit yourself to grilling season. It's great with barbecue and would be a wonderful side to serve with ham or roasted turkey. I've had a similar combination in a restaurant served with fish.

You can make a lower-fat version by using low-fat or fat-free sour cream and substituting applesauce for the melted butter.

Have some fun with the recipe by adding ingredients. Shredded Cheddar cheese, chopped red bell pepper or canned diced green chilies are wonderful additions.

Corn pudding

1 8.5-ounce box corn-muffin mix (Jiffy)

1 16-ounce can corn, drained

1 16-ounce can cream-style corn

1/2 cup (1 stick) melted butter or margarine*

1 cup sour cream*

3 eggs, beaten

Heat oven to 350 degrees. Combine all ingredients in a large bowl and pour into a 9-by-13-inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned.

Makes 10 servings.

* For a lower-fat version, use applesauce in place of the butter and low-fat sour cream in place of regular sour cream.

Nutritional data: Regular version per serving: 318 calories, 6.1 grams protein, 32.6 grams carbohydrates, 2.8 grams fiber, 19.2 grams fat (10.6 grams saturated), 101 milligrams cholesterol and 606 milligrams sodium.

Lower-fat version (using light sour cream and applesauce): 218 calories, 6.9 grams protein, 34.6 grams carbohydrates, 2.9 grams fiber, 6.9 grams fat (2.5 grams saturated fat), 72 milligrams cholesterol and 512 milligrams sodium.

Nutrient analysis provided by registered dietitians of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.

Karin Calloway is the online chef for Viking Range Corp. (www.vikingrange.com) and a member of the International Association of Culinary Professionals. You can write her in care of The Augusta Chronicle Newsroom P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@home.com.