- 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
- 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 forCorn Pudding
"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."
"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 !"
"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."
"Perfect side dish for any holiday or Sunday dinner!"
"I wouldn't really call this a corn pudding. It is a really great cornbread, though. I love the texture and sweetness of this."
"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."
"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."
"My family loves it!"
"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."
"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."