Description

This classic Corn Pudding recipe delivers a creamy, slightly sweet side dish perfect for holidays or comforting family meals. Combining whole kernel corn, creamed corn, and Jiffy cornbread mix, this pudding bakes to golden perfection with a soft, custard-like texture. Easy to prepare and sure to please all ages, it makes a delicious accompaniment to roasted meats or a hearty vegetarian meal.

Ingredients

Scale

Corn Pudding Ingredients

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1/2 cup butter, melted
1 cup sour cream
2 large eggs
1 (8.5 oz) box Jiffy cornbread mix
1/4 cup sugar (optional, for a sweeter pudding)
Salt and pepper to taste

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or an 8×8-inch dish if you prefer a thicker pudding.
Mix the Ingredients: In a large bowl, whisk together the eggs, melted butter, and sour cream until the mixture is smooth and homogeneous. Stir in the whole kernel corn, creamed corn, Jiffy cornbread mix, and sugar if you want a sweeter flavor. Season with salt and pepper to taste.
Combine and Pour: Mix all ingredients thoroughly to ensure an even distribution of corn and cornbread mix. Pour the batter into the prepared baking dish, spreading it evenly.
Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes. The pudding is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
Serve: Let the corn pudding cool for a few minutes before serving. It can be enjoyed warm or at room temperature, providing a creamy, comforting side dish to any main course.

Notes

Using an 8×8-inch dish will give you a thicker corn pudding with a denser texture.
Optional sugar can be omitted or adjusted to balance sweetness to your preference.
Ensure the butter is fully melted to mix evenly with the eggs and sour cream.
For extra flavor, you can add a pinch of cayenne pepper or chopped jalapeños for a slight kick.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.