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Corn Pudding Recipe

Delicious Corn Pudding Recipe That Will Wow Your Guests!

This Corn Pudding Recipe transforms ordinary corn into a luxurious, custard-like delight that will impress your guests.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cans Whole Kernel Corn (15 oz each, drained) Provides the foundational texture; golden or white kernel corn adds sweetness.
  • 1 can Creamed Corn (14.75 oz) Adds moisture and richness; opt for low-sugar varieties for a healthier taste.
  • 1 box Corn Muffin Mix (8.5 oz) Works as a thickener for a fluffy result; feel free to use a homemade mix for a personal touch.
For Creaminess
  • 1 cup Sour Cream Introduces a tangy creaminess; Greek yogurt serves as a lower-fat alternative without losing flavor.
  • 1/2 cup Butter, melted Enhances richness and flavor; substitute with olive oil for a lighter profile.
For Structure & Sweetness
  • 2 large Eggs Essential for achieving that luxurious custard-like consistency; don’t skip this ingredient!
  • 1/4 cup Sugar Balances the flavors and enhances sweetness; adjust to your liking or swap for a sweetener.
  • 1/2 teaspoon Salt Elevates the overall taste; remember to fine-tune according to your palate!

Equipment

  • 9×13-inch baking dish
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
  2. Combine the drained whole kernel corn and the creamed corn in a large mixing bowl, mixing until well blended.
  3. Sprinkle the corn muffin mix over the corn mixture and stir until fully incorporated, ensuring no dry spots.
  4. Whisk the large eggs in a separate bowl until fluffy and light in color.
  5. In the egg bowl, mix in the sour cream and melted butter, then add sugar and salt, stirring until well combined.
  6. Fold the creamy mixture into the corn and muffin mix, mixing just until no dry ingredients remain.
  7. Pour the batter into the prepared baking dish and bake for 45-50 minutes or until golden brown.
  8. Allow the corn pudding to cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 65mgSodium: 400mgPotassium: 180mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Avoid overmixing to ensure a light and fluffy texture. Store leftovers in an airtight container for up to 3 days.

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