Corn Pudding Recipe

5 124 141
Corn Pudding Recipe
Corn Pudding Recipe photo by Taste of Home
Publisher Photo

Corn Pudding Recipe

Read Reviews
5 124 141
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.

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    • 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
    Smaldonado User ID: 8714751 283113
    Reviewed Feb. 2, 2018

    "It has become a family favorite. i always make it on a glass mold so, 325 has worked fine with me."

    MY REVIEW
    marcibanes User ID: 4837689 279972
    Reviewed Dec. 26, 2017

    "Very good and simple to prepare. The only change I made was not adding the cream corn and instead 2 cans of whole corn. I would take the advice from others and increase the temperature to 350. At 325 the center was not done."

    MY REVIEW
    V User ID: 9377436 279930
    Reviewed Dec. 25, 2017

    "Love how easy this is to make. But... way too sweet at a half a cup of sugar. Also, bake at 350 or 400 like other recipes suggest. After 50 mins at 325, center still jiggles."

    MY REVIEW
    Hannah User ID: 9370494 279603
    Reviewed Dec. 19, 2017

    "Loved this recipe. Baked it longer than it said though, and I'm wondering if there's a way to make it in a crock pot instead..."

    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 !"

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