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Corn Pudding Recipe

Corn Pudding Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:8 servings


  • 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.

Recipe Note

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.
  • Nutritional Facts

    3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein.

    Reviews for Corn Pudding

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    Average Rating
    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."

    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."

    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..."

    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!"

    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!"

    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!"

    Reviewed Nov. 21, 2017

    "When I made this for Thanksgiving 2 years ago, everyone loved it. It is a staple now."

    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."

    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 !"

    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."

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