Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion; 1/4 cup butter; 2 cups sour cream; 1 (15 ounce) can creamed corn; 1 (15 ounce) can whole kernel corn; 2 eggs; salt & pepper; 1 (8 1/2 ounce) package cornbread mix, i use the 'jiffy' one; 1 medium jalapeno, chopped; 2 cups shredded cheddar cheese; 1 tablespoon sugar

Servings: persons

1 medium onion
1/4 cup butter
2 cups sour cream
1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn
2 eggs
salt & pepper
1 (8 1/2 ounce) package cornbread mix, i use the 'jiffy' one
1 medium jalapeno, chopped
2 cups shredded cheddar cheese
1 tablespoon sugar

1
In a skillet saute onion in butter, until onion is tender, set aside.
2
In bowl, beat eggs; add sour cream, both cans of corn and seasonings.
3
Add bread mix and stir until blended.
4
Fold in sauted onions, jalapeno and 1 1/2 cups of shredded cheese.
5
Transfer to 3 qt baking dish.
6
Sprinkle remaining cheese on top.
7
Bake uncovered at 375 degrees for 35 to 40 minutes until a toothpick inserted in the middle comes out clean.
8
Cool slightly and serve warm!

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 medium onion, 1/4 cup butter, 2 cups sour cream, 1 (15 ounce) can creamed corn, and more.

Yes, 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.

Corn Pudding

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