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Classic Corn Pudding
In my family, somebody always makes sure to bring the corn pudding to Thanksgiving dinner. It’s super easy to make, plus it’s simple to transport. Corn pudding grew in popularity in the ’50s and ’60s thanks to magazine advertisements that encouraged home cooks to rework their pantry staples.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: Serves 8-10 1x
- Category: Sides & Sauces
Ingredients
Scale
- 1 (8.5-ounce) package corn muffin mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14-ounce) can creamed corn
Instructions
- Preheat the oven to 325 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
- In a large bowl, combine the corn muffin mix, butter, eggs, sour cream, and milk. Mix with a wooden spoon until just combined. Gently fold in the whole kernel corn and the creamed corn.
- Pour into the baking dish and bake for 40 to 50 minutes, until the top is golden brown and the center is set.
Notes
- If you prefer a sweeter corn pudding, consider adding up to 1/2 cup granulated sugar. I think the pudding is plenty sweet with the addition of the creamed corn, but it’s just a bit more decadent with additional sugar.
