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Corn Pudding

This cozy corn pudding is a warm and filling side dish that everyone loves, perfect for holiday meals or any day of the week.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8.5 oz 1 box cornbread mix Jiffy style mix or similar.
  • 15 oz 1 can creamed corn Can also blend fresh corn with milk.
  • 15 oz 1 can whole kernel corn, drained Can substitute frozen corn (1.5 cups thawed).
  • 1 cup sour cream Greek yogurt can be used as a substitute.
  • 1/2 cup 1 stick butter, melted Use real butter for best flavor.
  • 2 large eggs Holds the mixture together.
  • 1-2 tbsp sugar Optional, adjust to taste for sweetness.
  • 1/2 tsp salt Start light if using salty cornbread mix.

Method
 

Preparation
  1. Preheat your oven to 350°F and lightly butter a 9 x 13 baking dish.
  2. In a large bowl, whisk the eggs first for smooth mixing.
  3. Stir in sour cream and melted butter.
  4. Add the whole kernel corn and creamed corn, stirring until a thick, scoopable batter forms.
Mixing and Baking
  1. Sprinkle in the cornbread mix and gently stir until just combined, avoiding overmixing.
  2. Pour the mixture into the prepared dish and smooth the top.
  3. Bake until the center is set and the top is golden, about 45 to 55 minutes.
  4. Let it rest for 10 minutes before scooping to allow it to thicken.

Notes

If serving during a holiday, it pairs well with ham or turkey. For regular dinners, serve alongside roasted chicken and a crisp salad. Leftovers are great warmed up with a little extra butter.