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Corn Pudding

Corn pudding combines cream-style corn, whole-kernel corn, and corn muffin mix in an easy baked side dish. It bakes until the center is set, with a soft, creamy texture and tender bits of corn throughout.
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Prep Time 10 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 2 eggs large
  • 1 cup sour cream
  • 0.5 cup unsalted butter melted and cooled slightly
  • 1 can (14.75 oz) cream-style corn
  • 1 can (15.25 oz) whole-kernel corn drained
  • 1 package (8.5 oz) corn muffin mix

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 2-quart baking dish with cooking spray.
  3. Whisk the eggs and sour cream in a large bowl until smooth.
  4. Whisk in the melted butter.
  5. Stir in the cream-style corn and drained whole-kernel corn.
  6. Fold in the corn muffin mix just until no dry pockets remain.
  7. Spread the mixture in the prepared dish.
  8. Bake for 50 to 60 minutes, until the center is set and reaches 160°F on an instant-read thermometer.
  9. Let the corn pudding rest for 10 minutes before serving.

Notes

For the softest texture, avoid baking beyond the point when the center is set and reaches 160°F. Refrigerate leftovers for 3 to 4 days; freezing is suitable, though the texture may soften after thawing. Light sour cream can be used as a lighter swap.