Corn Pudding

75 Reviews

Prep: 10 min
Cook: 40 min
Ready In: 50 min

“Try this delicious, quick and reliable side dish for any night of the week.” - by Breakstones and Knudsen Family of Products

Ingredients

1 (15.5 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter or margarine, melted
3 eggs

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Metric US

Original recipe yields 12 servings

Directions

Preheat oven to 375 degrees F. Mix all ingredients until well blended.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.

Nutrition

Amount Per Serving (12 total)

Calories
186 cal
9%

Fat
7.5 g
12%

Carbs
27.3 g
9%

Based on a 2,000 calorie diet

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Reviews (75)

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APPLES711

Dec. 1, 2003

"Very good recipe. It tasted great. To me the 13x9 dish is too big, would suggest using a smaller dish if you want a thicker casserole...." See more"

LRUBIN

Dec. 23, 2003

"Fixed this for Thanksgiving dinner, and everyone loved it (except for my mother-in-law, who wouldn't even try it. She's a witch!) So simple. Will definitely make again...." See more"

ferrermartinez

Jan. 25, 2004

"This was YUMMY, and soooo easy to prepare! I think the cornbread mix is what makes it. Last time I made a baked corn recipe that we somewhat enjoyed, although it was a little eggy (is that a word?) ..." See more This recipe was ten times better. . . definitely a keeper!"

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