Corn Pudding Recipe
Corn Pudding Recipe photo by Taste of Home
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Corn Pudding Recipe

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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


  • 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

3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein.


  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.

Test Kitchen Tips
  • For a Tex-Mex side sent straight from above, add a can of diced green chilies to the corn mixture and top with 1 cup of shredded Monterey Jack.
  • Want a corn pudding that's less sweet? Simply omit the sugar.
  • Originally published as Corn Pudding in Taste of Home April/May 2006, p35

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    [email protected] User ID: 1348972 265062
    Reviewed Apr. 23, 2017

    "Perfect side dish for any holiday or Sunday dinner!"

    randcbruns User ID: 828588 259059
    Reviewed Jan. 2, 2017

    "I wouldn't really call this a corn pudding. It is a really great cornbread, though. I love the texture and sweetness of this."

    holmeth User ID: 4057248 257241
    Reviewed Nov. 24, 2016

    "Made this for Thanksgiving today and my 2 skeptical adult daughters, who thought corn pudding did not sound very good, both loved it. Made it as outlined in the directions; I was impressed with how light and fluffy it turned out. Cooking time was under 45 minutes. Both of my girls stated that it reminded them of cornbread stuffing. Will definitely be making this again !"

    jenna_b User ID: 8708886 256772
    Reviewed Nov. 14, 2016

    "I really didn't want to rate this because I have not tried this specific recipe. I just see people saying that it takes a long time to set. I make one similar. I don't use the eggs, milk or sugar and it turns out great. Takes about an hour at 350. Doubling the recipe will make it take about 30 minutes longer. I use half a box of jiffy corn muffing mix with the corn, sour cream, and butter."

    wcrasmus1 User ID: 7484048 256597
    Reviewed Nov. 9, 2016

    "Made this exactly as written. Took WAY longer than 50 minutes to "set". I'm not impressed. Finally set after an hour and a half and was super dry."

    ruthann44889 User ID: 8918203 254857
    Reviewed Sep. 30, 2016

    "My family loves it!"

    jahcee User ID: 6219479 254149
    Reviewed Sep. 15, 2016 Edited Sep. 16, 2016

    "My sister-in-law brought this to our last family get together. It was fantastic. She sent us all the recipe, as we all raved about it. I can't wait to make it at my next get together with friends."

    Typingn2000 User ID: 7207120 254140
    Reviewed Sep. 15, 2016

    "We make this often. I first tasted corn pudding as a side dish at El Torito Restaurants but their recipe was much more involved. My recipe calls for undrained corn, no milk and NO added sugar. You can also make your own cornbread mix if you don't like using packaged mixes."

    delowenstein User ID: 3766053 247611
    Reviewed Apr. 28, 2016

    "I found this recipe to be very good! I found that I DID need to bake the pudding longer than recipe specified-I baked pudding 45 minute and it was not set. I baked about 25 minutes longer and used a knife to test the pudding. Because of the lower oven temperature, I felt that the pudding was slower to set! delowenstein"

    bunqui95 User ID: 7138867 247492
    Reviewed Apr. 25, 2016

    "This is very similar the recipe I've used for years, except mine does not include the sugar. It also doesn't have the milk; use undrained whole kernel corn for the liquid. (And it specifies to put the corn bread mix in last). Always a huge hit wherever I take it. It's my go-to recipe when I need something that mixes up quickly. (4-star review because I've never made *this* recipe.)"

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