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Corn Pudding Recipe
Corn Pudding Recipe photo by Taste of Home

Corn Pudding Recipe

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5 83
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The pleasing flavor of this golden corn pudding side dish makes it real comfort food. And because the recipe calls for a packaged corn mix, it’s easy to prepare. —P. Lauren Fay-Neri, Syracuse, New York
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 8 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

Nutritional Facts

1 serving (3/4 cup) equals 435 calories, 22 g fat (12 g saturated fat), 112 mg cholesterol, 700 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
  2. Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.
Originally published as Corn Pudding in Taste of Home April/May 2006, p35

Nutritional Facts

1 serving (3/4 cup) equals 435 calories, 22 g fat (12 g saturated fat), 112 mg cholesterol, 700 mg sodium, 52 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Corn Pudding

AVERAGE RATING
   (93)
RATING DISTRIBUTION
5 Star
 (85)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 3, 2015

"Delicious! Perfect texture--not too runny, like some."

MY REVIEW
Reviewed Jun. 18, 2015 Edited Jun. 20, 2015

"I tried a corn casserole at a BBQ and loved it. Searched around for a similar recipe and this one is it. A little sweet with the added sugar, it has a creamy, corny flavor & texture. Very easy to put together-open cans-bam. Could make in advance & reheat. Can cut into squares & freeze. Good base recipe to liven up, or just as it is. Will try a can of mexicorn, green chilies, cheese, fresh corn and onions as others have done. Took 20 minutes longer since I put it in a deeper corningware. I'll just use my Pyrex 9x13 next time. A keeper recipe, I may never make cornbread again!"

MY REVIEW
Reviewed Jun. 7, 2015

"Excellent recipe! I think I used a 2 quart dish, so it took longer to bake, but it was a great, sweet-tasting corn dish."

MY REVIEW
Reviewed May. 21, 2015

"Everyone has their favorite substitutions; I used skim milk, less sugar and it is delicious. I want to try it with asparagus spears on the top! That might be yummy!"

MY REVIEW
Reviewed May. 13, 2015

"Four stars because I made so many substitutions, but this is an easy recipe that adapts well to different tastes. I went the savory route: used only 1 T. sugar, added 1/2 c. chopped onion and 1 chopped jalapeno, sprinkled cheddar cheese on top the last few minutes of baking. Wow - was it good!"

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