Easy Corn Pudding

Sweet, Tasty and oh so EASY! This Easy Corn Pudding Recipe will soon be a "go to" favorite for your family (and even for potlucks because it travels well!).

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Corn Pudding, Easy Corn Pudding

Servings: servings

Calories: 284kcal

Author: Wendi Spraker

Cost: $7

Equipment

1 Medium sized bowl
1 microwave or stove top
1 rubber spatula
1 9x13 or 9x9 baking dish

Ingredients

1 stick butter (½ cup)
8 oz sour cream
2 whole eggs
1 15 oz Can of corn drained
1 15oz Can of Creamed Corn
1 box Jiffy Corn Muffin Mix

Instructions

Preheat the oven to 350 degrees and spray a 9x13 or 9x9 baking dish with non stick spray. Set aside.
Melt one stick of butter in the microwave (about 1 minute) in a medium sized microwave safe bowl.
Add the sour cream, eggs, corn, creamed corn and muffin mix to the bowl and mix well. Be sure to mix well enough that the sour cream is well incorporated.
Pour the mixture into the baking dish and spread with the spatula.
Place into the preheated oven on the middle rack in the center of the oven. Bake for 35-45 minutes until the corn pudding is set and only slightly jiggles when you shake the sides of the pan.

Video

Notes

If you purchase the 8 oz container of sour cream, there is nothing to measure for this recipe, it is completely dump and go.
Spray the baking dish with non stick spray before adding the pudding mix for a delicious dish that pops right out of the pan.
Melt the butter in the microwave in the bowl you will use to mix up the pudding and you'll save yourself from washing an extra dish.
Spice up your corn pudding by adding some chopped jalapeños, bacon or other delicious ingredient.
This dish travels GREAT! Just put some aluminum foil over the top and take it wherever you need a potluck dish. It's great at room temperature too!

SUBSTITUTIONS

Margarine for Butter 1:1
Greek Yogurt for sour cream 1:1

Nutrition