This is a favorite of everyone and was served at the Miranda Lambert/Blake Shelton wedding earlier this month. Hope you enjoy!
2 tablespoons butter
1 medium onion, chopped
1 cup sour cream
2 cups cream-style corn
3 eggs, beaten
1 (6-ounce) package Pioneer Brand corn muffin mix
2 cups (8 ounces) shredded cheddar cheese
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish; set aside. Melt the butter in a heavy-bottomed 10-inch skillet over medium heat. Add the onion and sauté until it is wilted and transparent, about 5 minutes. Do not allow it to brown. Remove from heat and blend the onions and sour cream in a bowl. Mix well; set aside.
In a separate large bowl, combine the creamed corn, eggs and muffin mix. Turn out into the prepared baking dish. Spoon the onion mixture evenly around the baking dish in dollops. Scatter the shredded cheese over the top and bake in preheated oven until a wooden toothpick inserted in the center comes out clean, about 45 minutes. Cut into squares and serve hot.
Makes 8 servings.
Variation: Cornshuck Pudding (We used this presentation at the Lambert/Shelton wedding)
For a striking presentation at a formal seated dinner, serve Corn Pudding in corn shuck “bowls,” which are made by lining a large muffin tin or popover tin with corn shucks.
Soak 12 corn shucks in a large bowl of lukewarm water for about 45 minutes, then drain and pat dry. Instead of a baking dish, use a muffin tin with 12 large (2 1/2-inch-diameter) cups; spray each cup with nonstick vegetable spray. Push a softened corn shuck down into each up, letting the ends extend upward. Set aside and make the Corn Pudding as directed in the rcipe.
To bake the individual puddings, spoon equal portions of the corn batter into the muffin cups. Spoon equal portions of the sour cream mixture into the center of each cup. Scatter the shredded cheese on top of each serving and place the tin on a large baking sheet. Bake in preheated oven until a wooden toothpick inserted in the enter of the cups comes out clean, for about 30 minutes.
To serve, grasp each end of the corn shucks and gently lift the puddings out. Place on individual serving plates and serve hot.
Makes 12 servings.