Corn Pudding Recipe
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 Eggland's Best 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
- 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.
- Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes or until set and lightly browned. Yield: 8 servings.
Reviews for Corn Pudding(48)
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I used 1/4 cup sugar as suggested by others, this was great. Everyone enjoyed it. I made it in a round dish with high sides and it was a bit undercooked in the middle. Next time I'll use a 9x13 pan. Thanks for sharing!
This is a great recipe. I sometimes use Mexican Style Corn in place of the Whole Kernel Corn. Sometimes I put in chopped Jalapeno with it. Left overs are great too.
I have always loved this recipe. Does anyone know if it can be doubled or tripled and can it be made the day before and reheated for the "big event"?
If you like sweet corn pudding this is the recipe for you. If you don't like it sweet just omit the sugar and use cornbread mix that doesn't have sugar. I like to omit the sugar and add cheese, jalapenos, and onions.
NO sugar needed especially if using Jiffy cornbread mix. Absolutely delicious. I only make this at the holidays but crave it the rest of the year!
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