Corn Pudding Recipe

5 120 137
Corn Pudding Recipe
Corn Pudding Recipe photo by Taste of Home
Publisher Photo

Corn Pudding Recipe

Read Reviews
5 120 137
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

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

Directions

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.

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

    Nutritional Facts

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

    • 1/2 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
    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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    Reviews forCorn Pudding

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    MY REVIEW
    Lydia User ID: 9334523 278300
    Reviewed Nov. 25, 2017

    "This recipe is easier than making the whole thing from scratch, which my sister does, but tastes equally as delicious! My family is over the top so I adjusted the recipe, added an extra cup of sugar and an extra can of corn kernels. Yummy! More like a dessert though. No more ridiculous than candied yams I guess. Funny how we can turn perfectly healthy foods in to either candy or a heart attack! Happy Thanksgiving!"

    MY REVIEW
    Lisa User ID: 9334274 278275
    Reviewed Nov. 24, 2017

    "This recipe was delicious. A new addition to our Thanksgiving dinner and an instant favorite. I did modify slightly by only adding 1/2 cup of sugar and I substitute a can of kernel corn for frozen corn. Not to sweet and a great texture!"

    MY REVIEW
    Lisa User ID: 9333294 278192
    Reviewed Nov. 23, 2017

    "The only thing I changed was omitting the sugar, and this turned out delicious. I did have to bake it longer than directed. Wonderful dish!"

    MY REVIEW
    Carolskids11 User ID: 7198382 278118
    Reviewed Nov. 21, 2017

    "When I made this for Thanksgiving 2 years ago, everyone loved it. It is a staple now."

    MY REVIEW
    Pamela User ID: 9330213 278032
    Reviewed Nov. 20, 2017

    "I made this recipe last night for my family. We had an early Thanksgiving due to me having to work. I made the recipe just as directed and it turned out amazing. My entire family loved it."

    MY REVIEW
    holmeth User ID: 4057248 257241
    Reviewed Oct. 16, 2017

    "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 !"

    MY REVIEW
    Louise User ID: 9245077 272769
    Reviewed Sep. 7, 2017

    "This has been a staple at our Thanksgiving table every year for at least 30 years. I also like to make it as an alternative to cornbread as a side dish. I include cheddar and diced fresh jalapenos. For Thanksgiving though, it's the classic incarnation. I don't use canned corn, I use frozen as I feel it's less mushy than canned."

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

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

    MY REVIEW
    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."

    MY REVIEW
    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."

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