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Corn Pudding Recipe
Corn Pudding Recipe photo by Taste of Home

Corn Pudding Recipe

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5 74
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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
   (84)
RATING DISTRIBUTION
5 Star
 (78)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 29, 2015

"Excellent"

MY REVIEW
Reviewed Mar. 26, 2015

"This has replaced dressing at Thanksgiving and Christmas. Any leftovers my kids want to take home. I only use 1 tablespoon of sugar and do add a finely chopped Jalapeno, 1/2 red pepper and 1/2 onion but it is good with or without."

MY REVIEW
Reviewed Mar. 21, 2015

"I really enjoyed this :o) It was quite sweet but that's what I liked about it !"

MY REVIEW
Reviewed Mar. 20, 2015

"This is very good and is always a staple at our Thanksgiving table. Everyone loves it, but I do add strips of green, yellow, and red bell peppers for color and taste, as well as diced onions. My recipe was nearly identical from an insert in our electric bill, but called for two cans of whole kernel, and two cans of cream style, plus 1/2 cup Flour rather than the cornbread mix. Delicious nevertheless."

MY REVIEW
Reviewed Feb. 13, 2015

"To bad it's not healthy, because its absolutely the best corn casserole I've ever made."

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