The Best Corn Pudding – a delicious recipe with sweet kernel corn, sweet cream, corn muffin, sour cream, eggs, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
In a medium bowl, melt the stick of butter in the microwave (or in a pan on the stovetop).
3
Add the Corn Muffin Mix and sour cream.
4
Lightly beat the eggs in a separate bowl and add them to the mixture.
5
Add all 3 cans of corn and stir well.
6
Place in a casserole dish allowing at least an inch of free space for the pudding to rise. (You don't want it to overflow if it's filled to the rim!).
7
Bake for 1 hour and check the inside with a knife. Knife should come out mostly clean but crumbs are ok. If still gooey with batter then keep baking. I find that mine takes about an hour and 15 minutes, but ovens vary so check at the one hour mark and then use your judgement after.
571
kcal
Calories
51
g
Fat
19
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (14 1/2 ounce) cans whole sweet kernel corn, drained, 1 (14 1/2 ounce) can sweet cream-style corn, 1 (8 1/2 ounce) box Jiffy corn muffin mix, 8 ounces sour cream, and more.
Yes, The Best 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.
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