Total TimePrep: 20 min. Bake: 45 min.
- 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
- 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 or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
Test Kitchen Tips
Nutrition Facts3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein.
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Dec 27, 2018
Far too sweet for our tastes, even with the sugar cut in half. Next time I will eliminate the sugar altogether and add some salt, pepper, and maybe onion powder. However, it rose beautifully and was light and fluffy.
Dec 9, 2018
Followed recipe exactly and casserole did not rise. Daughter made it a few weeks ago and had same results. Perhaps a 9x13 baking dish is too large?????
Nov 20, 2018
This is a complete favorite of all my friends, family, and co workers. I do not modify anything other than a few more minutes cook time and I use light sour cream. For all the people saying it takes way longer or is dry (HOW!?) It is not supposed to "set" from cooking. The very center should very slightly jiggle when done, and if you poke it with a knife is should partially come out clean. If you make this in advance do NOT over cook. It will "Set" as it cools.
Nov 15, 2018
I have already made this recipe for a long time. I don't like to add as much sugar and I like to use fresh corn when I can. I have made it more like a main coarse and added green chilies and cooked hamburger, ham or sausage and then then added choice of cheese. I have also seen people keep in the sugar and serve it as a desert with ice cream. I also cook mine at 350 degrees for at least 50 minutes. I like it to be a little bit brown on the top. That way you know it is done all the way through.
Oct 22, 2018
First time I made this as written and it was a bit too sweet for my taste, so next time I omitted the sugar (Jiffy mix already contains sugar) and it was 5 stars. I have since made it as a Tex-Mex side with the addition of a can of green chilies topped with Pepper Jack cheese. I also baked at 350 degrees for 50 minutes in order for it to set. Lynne, Volunteer Field Editor
Jun 19, 2018
I make corn pudding with fresh corn cut off the cob. I have no use for canned crap...
Apr 1, 2018
Simply delicious! I Added 1tsp vanilla, cinnamon and other spice mix.
Feb 2, 2018
It has become a family favorite. i always make it on a glass mold so, 325 has worked fine with me.
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.
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.