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