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 corn pudding is even tastier cooked on the grill in a cast-iron skillet and served hot. I 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!
Print
Cast Iron Cooking: Cheddar Cheese Corn Pudding
Ingredients
Scale
- 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
- Preheat your grill. Mix Jiffy corn bread mix as directed on package.
- Add cream corn, kernel corn, melted butter and sour cream cheddar cheese.
- Mix all together. Pour into your cast iron skillet.
- Cook on low indirect head for about an hour.
- Once a fork comes up clean you know it's ready.
If you enjoyed this cheddar cheese corn pudding, check this out!
