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Corn Pudding

151 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 45 min.

Makes

8 servings

Updated: Nov. 19, 2023
Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 package (8-1/2 ounces) cornbread/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

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Test Kitchen Tips
  • For a Tex-Mex side dish, add a can of diced green chiles (or one of these other varieties) to the batter and top with 1 cup shredded Monterey Jack before baking.
  • Want a more savory corn pudding? Simply omit the sugar. Then pair it with a few of these other healthy holiday-worthy sides.
    • Cheddar Corn Pudding: Along with the corn, fold in 1 cup shredded cheddar cheese. Pecan Corn Pudding: Along with the corn, fold in 1 cup shredded cheddar cheese and 2 chopped, seeded jalapeno peppers. Sprinkle 1/3 cup toasted, chopped pecan over top of casserole before baking.

    Nutrition Facts

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