Description
A comforting and creamy corn pudding recipe that’s perfect for any occasion. This easy-to-make side dish combines whole kernel corn, cream-style corn, sour cream, and corn muffin mix for a deliciously satisfying dish.
Ingredients
Scale
For the Corn Pudding:
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 2 tablespoons granulated sugar (optional)
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar-sized casserole dish.
- Mix the Ingredients: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and eggs. Stir until well combined. Add the corn muffin mix, sugar (if using), and salt, and stir until just mixed—do not overmix.
- Bake: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 45 to 50 minutes, or until the top is golden and the center is set.
- Cool and Serve: Let it cool for a few minutes before serving.
Notes
- For a savory twist, add shredded cheddar cheese or diced jalapeños.
- To make ahead, mix all ingredients and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 6 g
- Sodium: 410 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
