Description
Corn pudding is the ultimate comfort food — rich, creamy, and slightly sweet with a custard-like texture that melts in your mouth. This traditional side dish is perfect for holiday gatherings, Sunday dinners, or potlucks where you want to serve something warm and homey. With just a few pantry staples like corn, eggs, and butter, this dish transforms into a golden, velvety delight that pairs beautifully with roasted meats or fresh vegetables. Whether you’re revisiting childhood memories or trying this classic for the first time, corn pudding promises to bring that familiar taste of warmth and togetherness to your table.
Ingredients
Ingredients
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1 can (15 ounces) whole kernel corn, drained
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1 can (15 ounces) creamed corn
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1 cup sour cream
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½ cup unsalted butter, melted and slightly cooled
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2 large eggs
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1 box (8.5 ounces) corn muffin mix (such as Jiffy)
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¼ cup granulated sugar (optional, for extra sweetness)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon baking powder (optional, for a fluffier texture)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 2-quart casserole dish with butter or nonstick spray.
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In a large mixing bowl, whisk together the eggs, sour cream, and melted butter until smooth. Make sure the butter has cooled slightly to prevent scrambling the eggs.
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Add both the whole kernel corn and the creamed corn into the wet mixture. Stir gently until the corn is evenly distributed.
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Stir in the corn muffin mix, salt, pepper, sugar (if using), and baking powder. Mix until just combined — don’t overmix or the pudding may become dense.
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Pour the mixture into the prepared baking dish and spread it evenly.
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Bake for 45 to 55 minutes, or until the top is lightly golden and a knife inserted in the center comes out mostly clean.
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Let it cool for about 10–15 minutes before serving. Serve warm for the best flavor and texture.
Notes
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For a sweeter pudding, increase the sugar to ½ cup. For a savory twist, omit sugar and add ½ cup shredded cheddar cheese or a dash of onion powder.
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If you prefer a creamier pudding, bake closer to 45 minutes. For a firmer texture, extend the baking time slightly.
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The batter can be made up to 24 hours ahead of time. Store covered in the refrigerator and bake when ready.
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Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through.
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This pudding also freezes well. Wrap tightly after cooling and freeze for up to 2 months. Reheat straight from frozen at 325°F until hot.
- Prep Time: 10 minutes
- Cook Time: 50 minutes