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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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.
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...
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!
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!
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!