Description

Warm, creamy, and effortlessly nostalgic, this Corn Pudding Recipe is your next must-try comfort food. Whether you’re searching for an easy dinner side, a cozy holiday dish, or new breakfast ideas, this pudding delivers on all fronts. Sweet kernels suspended in a custardy base, with a golden top that’s lightly crisped, make every bite irresistible. Perfect as a quick bake for weeknights or a hearty addition to festive feasts, it’s one of those easy recipes that always impress. This dish is the kind of soul-satisfying food idea that brings family and friends to the table again and again.

Ingredients

2 cans (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
1/2 cup unsalted butter, melted
1 cup sour cream
2 large eggs
1 package (8.5 oz) corn muffin mix
1 tablespoon sugar (optional)
1/4 teaspoon salt

Optional Add-ins:

1 cup shredded cheddar cheese
1/2 tsp black pepper
Chopped fresh herbs
Diced jalapeños or green chiles

Instructions

Preheat oven to 350°F (175°C) and grease a 2–2.5 quart baking dish.
In a large bowl, whisk eggs until smooth. Add melted butter and sour cream; mix well.
Stir in both the whole kernel and creamed corn.
Add corn muffin mix, sugar, and salt. Mix until just combined (do not overmix).
Fold in any optional add-ins if using.
Pour mixture into prepared dish and smooth the top.
Bake uncovered for 45–55 minutes, or until the top is golden and the center is just set.
Let rest for 10–15 minutes before serving.

Prep Time: 10 minutes
Cook Time: 45 minutes