Description
This classic Corn Pudding recipe is a comforting Southern side dish that’s perfect for holidays or everyday meals. Made with whole kernel corn, cream-style corn, and a hint of sweetness, this creamy and delicious dish is sure to be a crowd-pleaser.
Ingredients
Scale
For the Corn Pudding:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 box (8.5 oz) corn muffin mix
- 1/4 cup granulated sugar (optional, for added sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Prepare the batter: In a large mixing bowl, whisk together melted butter, sour cream, and eggs until smooth. Add in both types of corn, corn muffin mix, sugar (if using), salt, and pepper. Mix until well combined.
- Bake: Pour the mixture into the prepared baking dish and bake for 45–50 minutes, until the top is golden and the center is set.
- Cool and serve: Allow the Corn Pudding to cool for 5–10 minutes before serving.
Notes
- For a savory twist, consider adding 1/2 cup shredded cheddar cheese or chopped green onions.
- Leftovers reheat well and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1/6 of dish
- Calories: 290
- Sugar: 10g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
