Corn Pudding Recipe
If you’ve ever found yourself craving a comforting, creamy side that feels like a warm hug, this corn pudding recipe is exactly what you need. It’s cozy, easy to make, and always disappears fast at family gatherings.
Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream style corn
- 1 cup sour cream
- ½ cup 1 stick unsalted butter, melted
- 2 large eggs room temperature
- 1 box 8.5 oz Jiffy cornbread mix (or any cornbread muffin mix)
- ¼ cup granulated sugar optional, if you like it sweeter
- ½ teaspoon salt
- 1 cup shredded cheddar cheese optional, but highly recommended
Instructions
- Preheat & Prep:
- Preheat the oven to 350°F. Grease a 9x13-inch casserole dish or baking dish with butter or nonstick spray.
- Mix Wet Ingredients:
- In a large bowl, whisk the eggs. Add sour cream and melted butter; mix until smooth.
- Add the Corn:
- Stir in the whole kernel corn and cream style corn. Fold gently to combine.
- Add Dry Ingredients:
- Sprinkle in the Jiffy cornbread mix, sugar (if using), salt, and shredded cheese. Stir until just combined — don’t overmix.
- Transfer & Bake:
- Pour the batter into your prepared casserole dish and smooth the top. Bake for about 45–50 minutes, or until the edges are golden brown and the center is set.
- Cool & Serve:
- Let it rest for 5–10 minutes before scooping. The pudding will firm up a bit as it sits.
Notes
- Room Temperature Ingredients: Using room temperature eggs and sour cream helps the pudding bake evenly.
- Don’t Overmix: Stir gently to avoid a tough texture.
- Customize the Sweetness: Taste your batter — if you prefer it more savory, skip the added sugar.
- Add Toppings: For extra crunch, top with crushed Ritz crackers or fried onions during the last 10 minutes of baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.