Best Baked Corn Pudding Recipe

Name: Best Baked Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 ounces Jiffy corn muffin mix (or 2 boxes); 16 ounces sour cream (no fat free for this); 4 eggs, beaten; 24 ounces creamed corn (1 1/2 - 15 oz cans approx.); 1 cup corn, roasted (2 ears of corn approx.); ¼ cup milk; 4 ounces green chilies; ½ cup pimiento, chopped; 3 scallions, fine chopped (green and white); 1 cup monterey jack pepper cheese; ½ teaspoon cumin; 1 tablespoon salt (to taste); 1 teaspoon pepper (to taste); ½ cup butter

Servings: persons

17 ounces Jiffy corn muffin mix (or 2 boxes)
16 ounces sour cream (no fat free for this)
4 eggs, beaten
24 ounces creamed corn (1 1/2 - 15 oz cans approx.)
1 cup corn, roasted (2 ears of corn approx.)
¼ cup milk
4 ounces green chilies
½ cup pimiento, chopped
3 scallions, fine chopped (green and white)
1 cup monterey jack pepper cheese
½ teaspoon cumin
1 tablespoon salt (to taste)
1 teaspoon pepper (to taste)
½ cup butter

1
Roast the corn.
2
I removed the husk, pull off the silk, brush with a little olive oil and replace the husks and bake in a 450 degree oven for about 20-30 minutes, turning a couple of times until roasted and lightly brown.
3
Reduce the oven to 350.
4
In a casserole dish, add the butter and melt in the oven.
5
After the corn cools, cut off the kernels, should be about 1 cup.
6
In a large bowl add the Jiffy, eggs and sour cream first, milk, then add the chilies, seasoning, scallions, pimentos, roasted corn and creamed corn and mix well.
7
Then pour into the casserole dish and bake 35-40 minutes until nice and browned on top at 350 degrees.
8
Ten (10) minutes before it is done, add the cheese on top and bake 10 more minutes until golden brown.
9
Cool 5 minutes and serve and enjoy.
10
This is great with grilled fish, fried catfish, goes great with anything BBQ'd.

1433

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 17 ounces Jiffy corn muffin mix (or 2 boxes), 16 ounces sour cream (no fat free for this), 4 eggs, beaten, 24 ounces creamed corn (1 1/2 - 15 oz cans approx.), and more.

Yes, Best Baked Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Best Baked Corn Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions