Corn pudding is an old Native American dish that was shared with the Spaniards and Englishmen. Historically the dish was stewed ground corn and water along with a thickening agent. Southerners got ahold of this recipe and repurposed it to be a cross between fried creamed corn and a sweet corn custard thus the name Sweet Mush or Corn Pudding.
This dish started out pretty labor-intensive, getting fresh corn removing the husk, grating and cutting the kernels off the cob, and about 5-6 more steps. My dish is quick and easy. Approximately 80% of this amazingly delicious recipe comes out of a can or a box.
1/2 cup salted butter, melted, 1 egg, slightly beaten, 1 cup buttermilk, 1/4 cup grated cheddar cheese, 1 (8 1/2 oz.) box cornbread mix, 1/2 teaspoon nutmeg, 1 (14 1/2 oz.) can creamed corn, 1 (14 1/2 oz.) can whole kernel corn, drained, 3 tablespoons raw sugar.
Preheat the oven to 350 degrees. Pull out the 8 x 8 heavy pan, add the melted butter. After the butter cools add the egg, mix well. Add the rest of the ingredients, mix well. Put in the oven and bake uncovered for 45-60 minutes or until the cheese is google and, bubbly and melted.