Corn Pudding
This corn pudding is rich, creamy, and just the right amount of sweet. It’s made with simple pantry staples and bakes up with a custardy center and golden top. A cozy side dish that pairs beautifully with everything from roasted meats to barbecue.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
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1 (15 oz) can whole kernel corn, drained
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1 (15 oz) can cream-style corn
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1 cup sour cream
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1/2 cup (1 stick) unsalted butter, melted
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2 large eggs
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1 box (8.5 oz) Jiffy corn muffin mix
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1 tbsp sugar (optional, for a touch of extra sweetness)
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1/2 tsp salt
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1/4 tsp black pepper
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar-sized casserole dish.
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In a large bowl, whisk together the eggs, sour cream, and melted butter.
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Stir in the whole kernel corn, creamed corn, corn muffin mix, sugar (if using), salt, and pepper until fully combined.
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Pour the mixture into the prepared baking dish and spread evenly.
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Bake for 45–50 minutes, or until the top is golden brown and the center is set.
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Let rest for 5–10 minutes before serving.
Notes
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Want it cheesier? Stir in 1 cup shredded cheddar before baking.
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Great for Thanksgiving, Easter, or Sunday dinner.
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Can be made ahead and reheated in the oven.
Find it online: https://ukfinda.com/corn-pudding/