Corn Pudding V

Corn Pudding V


"This has become a family favorite, and a favorite at church pot-lucks. The best thing is how simple it is!"


1 h {{adjustedServings}} servings 242 cals
Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
  3. Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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  1. 242 Ratings


This was a very good recipe - however to make it more pudding in texture and richer tasting- I added 2 eggs and a half a cup of half and half milk. This also gave it a more souffle appearance. I...

I have never had corn pudding before but decided to make this just as "something different" for Thanksgiving. I was reluctant, at first, because I come from a very traditional family and I wasn...

This dish was delicious after I altered it a bit. I added two eggs to the batter, as I wanted a dish more similar to pudding than cornbread. I also baked it in a 9x13 dish as opposed to a cass...