Name: Classic Corn Pudding
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 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

Classic Corn Pudding

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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.

Author: Addie Gundry
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Yield: Serves 8-10 1x
Category: Sides & Sauces

Ingredients

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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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/classic-corn-pudding/