It wasn’t until I moved to South Florida that I tried {or even heard of} corn pudding. My neighbor made it once for a cookout and I couldn’t believe how delicious it was and was surprised at how easy it is to make.

Easy and delicious is right up my alley so this has kind of become a staple at our house. Traditionally corn pudding is something made around the holidays but I make it whenever we are having a cookout {I love corn pudding with ribs and other grilled meats!}.

I find it’s even tastier cooked on the grill in a cast-iron skillet and served hot. I like, love adding different ingredients to it. For this one, I added sharp cheddar cheese but if you throw in some bacon bits and scallions to it you add a whole other level of yum!

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Cheddar Cheese Corn Pudding

Cast Iron Cooking: Cheddar Cheese Corn Pudding


  • Author: Robyn

Description


Scale

Ingredients

  • 1 box of Jiffy corn bread mix
  • 8 oz. of sour cream
  • 1 8oz can of cream corn
  • 8 oz. can whole kernel corn
  • 1/2 stick of melted butter
  • 2 eggs
  • 1 cup of cheddar cheese

Instructions

  1. Preheat  your grill. Mix Jiffy corn bread mix as directed on package.
  2. Add cream corn, kernel corn, melted butter and sour cream cheddar cheese.
  3. Mix all together. Pour into your cast iron skillet.
  4. Cook on low indirect head for about an hour.
  5. Once a fork comes up clean you know it’s ready.