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Easy Corn Pudding

Easy Corn Pudding

Elizabeth

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
  2. Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
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Reviews

Jessica
285
12/9/2006

The first time I made this recipe I added two eggs like other reviewers suggested and it was fabulous. The second time I made it (this time for a crowd) I forgot to add the second egg, but it was still delicious. When I make it again I will add the second egg though; it was better.

Diane
206
1/20/2004

Giving this the highest rating because I tried another corn pudding recipe from this sight and this one was much better. Didn't like the other one because it was too much like bread. Followed this one just as written, but admit I did add a little milk because I was worried it might be dry like the other one. Actually, had to bake it a little longer (due to the added milk). Next time I will do just as written and I am sure it will be the creamy consistency I am after. Be sure NOT to drain the can of whole kernel corn. Very good!!

GINAH1
175
1/12/2006

This is a good one-be sure to add two eggs when making this. This can also be doubled very easily and made in a 9X13 pan for a larger crowd.