Corn Pudding Recipe

5 116 133
Corn Pudding Recipe
Corn Pudding Recipe photo by Taste of Home
Publisher Photo

Corn Pudding Recipe

Read Reviews
5 116 133
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
    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."

    MY REVIEW
    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."

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

    "My family loves it!"

    MY REVIEW
    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."

    MY REVIEW
    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."

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