Total TimePrep: 5 min. Bake: 40 min.
- 2 large eggs
- 1 cup sour cream
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 cup butter, melted
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/4 teaspoon paprika
- In a large bowl, combine the first 5 ingredients. Stir in cornbread mix just until blended. Pour into a greased 3-qt. baking dish. Sprinkle with paprika.
- Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts1 each: 249 calories, 14g fat (8g saturated fat), 73mg cholesterol, 461mg sodium, 26g carbohydrate (8g sugars, 1g fiber), 4g protein.
Dec 4, 2019
I had a corn pudding a couple years ago while camping, but never obtained the recipe. So this year I made this for Thanksgiving this year, I tend to like seasoning in everything so I added a/4 tsp of cinnamon and 1/8 tsp of fresh nutmeg. It is so yummy. I do think when I make it again I will add just a small amt of sugar. This is a good recipe, I like the sour cream in it. Thank you for sharing.
Dec 2, 2019
Made for Thanksgiving, really turned out as a great side dish, won't be the last time. Also, inexpensive to make, another plus.
Jun 6, 2019
I made this once it was beautiful. Now I have a question can you times the recipe by 5 for a large crowd and it still turn out exactly the same?
Apr 9, 2019
I'd made this recipe 3/18/2019! It was delicious! Thank you for sharing, Bob Gebhardt!
Dec 2, 2018
Delicious. Thank you, Bob, for sharing this recipe. I baked the pudding in a 9X9 pan and served it with fresh baked rolls.
Apr 1, 2018
This corn bread pudding is so delicious...I use to save it for holidays, but my son requests it all the time and I have to say I oblige him every time!
Mar 5, 2018
about 10 min. before it is done, I sprinkled grated cheddar on top and spread French fried onions over the cheese. Bake uncovered for another 10 min. or so. Very good!
Nov 29, 2017
I've never made Cornbread Pudding before. This recipe was yummy, easy to follow and not very expensive to make...which is always a plus. I followed the recipe closely. I did add an 1/8 cup of sugar. I used both Jiffy and Martha White sweet cornbread mixes. I doubled the recipe and made it in two 9" X 13" glass pans because we were expecting a large crowd of 18-20. I received rave reviews and several people wanted the recipe. For me, this recipe is a keeper! Make it part of your Thanksgiving tradition.
May 8, 2017
Excellant....very easy. Could mix in some cheese to make it more savory.
Apr 16, 2017
I made it for Easter and really liked it. It appeared to be well received all around. I ran out of butter so I used coconut oil instead but you couldn't taste it. I would like to drizzle some butter over it before serving next time. And maybe add some paprika closer to serving time since I made it a day before it was eaten. But I would definitely do this again - very simple and good!