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–+ servings
Overhead view of corn pudding in a casserole dish.

Corn Pudding

Author: Marsha McDougal
This easy Corn Pudding recipe is the perfect side dish for holidays, family gatherings and Sunday dinners. It's always a crowd pleaser!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6

Video

Ingredients
  

  • 1 15oz. can whole kernel corn, drained
  • 1 15oz. can sweet cream style corn
  • 8 oz. sour cream, room temperature
  • 8 oz. Jiffy corn muffin mix
  • 6 Tablespoons salted butter, melted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons granulated sugar

Instructions
 

  • Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish or a similar small dish. I used an 11x7-inch baking dish.
  • In a large bowl combine the whole corn kernels (drained), creamed corn, sour cream, jiffy corn muffin mix, melted butter, salt, pepper, and sugar.
  • Stir everything together until well combined. Try not to overmix it.
  • Pour the casserole into the baking dish and bake for 60 minutes or until the top and edges are golden brown. Remove from the oven and allow the dish to cool for 10-15 minutes before serving.

Notes

  1. If you want to make a bigger batch for a large party, simply double the recipe!
  2. Be sure to let the corn pudding rest after it comes out of the oven so it can completely set. It will be piping hot!

Nutrition

Serving: 1servingCalories: 339kcalCarbohydrates: 29gProtein: 4gFat: 23gCholesterol: 53mgSodium: 508mgFiber: 2gSugar: 10g
Course Side Dish
Cuisine American
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