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Corn Pudding

Corn Pudding

Serves: 8

Hands On Time: 

Total Time: 


1/2 cup (1 stick) unsalted butter, melted
1 (11-ounce) can corn, 1/4 cup liquid reserved
1 (15-ounce) can creamed corn
1 cup sour cream
1 (8 1/2-ounce) box corn muffin mix
2 eggs, lightly beaten


Heat oven to 425 degrees. Spray a 2-quart baking dish lightly with oil.

In a large mixing bowl, combine the butter, corn and creamed corn. Stir in the sour cream, muffin mix and eggs. Stir until well-combined. Pour mixture into prepared dish and bake until light golden brown on top, 30 to 35 minutes.

Serve warm. 


Per serving: 369 calories (percent of calories from fat, 54), 6 grams protein, 38 grams carbohydrates, 3 grams fiber, 23 grams fat (12 grams saturated), 91 milligrams cholesterol, 600 milligrams sodium.

About the recipe

This low-effort, delectable corn pudding will be a guaranteed hit at any gathering- just try to save some for yourself to enjoy too! 

We used Niblets corn and Jiffy corn muffin mix in this recipe. 

Recipe courtesy of Teresa Williams.

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Corn Muffins