Corn Pudding

This easy corn pudding is a light and fluffy mixture of cornbread mix, corn kernels, creamed corn and sour cream. It's a traditional side dish that takes just minutes to put together and is always a hit!

Course Side

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 282kcal

Author Sara Welch

Ingredients

1/2 cup butter melted
2 eggs
8 1/2 ounce box cornbread mix such as Jiffy
15 ounce can corn kernels drained
14 3/4 ounce can creamed corn
1 cup sour cream
2 teaspoons sugar
cooking spray
fresh herbs such as chives for garnish optional

Instructions

Preheat the oven to 350 degrees F. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.
Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream and sugar in a bowl. Stir to combine.
Spread the batter evenly into the prepared pan.
Bake for 45 minutes or until top is lightly browned.
Let cool 5 minutes. Sprinkle with chives if desired, then serve.

Video

Notes

You can use fresh or frozen corn instead of canned if you prefer. Use a colander to drain any excess water.

If you're looking to save a few calories, you can use light sour cream and reduce the amount of butter by 2 tablespoons.

I often make this recipe with Jiffy corn muffin mix. However, any box of cornbread or muffin mix that’s the same weight will work.

Nutrition