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–+ servings
Corn Pudding

Delicious Corn Pudding: A Sweet Comfort Food Delight

Discover the delightful flavors of Corn Pudding, a sweet and creamy comfort food that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding Base
  • 1 can Whole Kernel Corn drained thoroughly
  • 1 can Creamed Corn adds creaminess and sweetness
  • 1 box Corn Muffin Mix or gluten-free mix if needed
  • 1 cup Sour Cream can substitute Greek yogurt
  • 1/2 cup Melted Butter or olive oil as a lighter choice
For Binding and Flavor
  • 3 Large Eggs room temperature
  • 1/4 cup Sugar adjust based on sweetness preference
  • 1 tsp Salt omit for sodium-sensitive diets

Equipment

  • oven
  • 9x13-inch baking dish
  • Mixing Bowls
  • spatula
  • whisk

Method
 

Baking Steps
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish generously with melted butter.
  3. In a large mixing bowl, combine the drained whole kernel corn and creamed corn.
  4. Gently fold in the corn muffin mix until just combined.
  5. In a separate bowl, beat the large eggs until fluffy, then add sour cream and melted butter, whisk until blended.
  6. Gradually mix sugar and salt into the egg mixture, then combine it with the corn mixture.
  7. Pour the mixture into the prepared baking dish and smooth the top.
  8. Bake for 45-50 minutes until the top is golden brown and a toothpick comes out clean.
  9. Cool for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

For a cheesy twist, add cheddar or jalapeños. Store leftovers in the fridge for up to 3 days or freeze for 2 months.

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