Description
Corn Pudding is a sweet and savory side dish that features a creamy, cornbread-like texture. Ideal for holiday meals or family dinners, this dish combines whole kernel corn and creamed corn with a rich, smooth custard base, making it a comforting and delicious addition to any meal.
Ingredients
Scale
- 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
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 for a thicker pudding.
- Mix the Ingredients: In a large bowl, whisk together the eggs, melted butter, and sour cream until smooth. Stir in the whole kernel corn, creamed corn, Jiffy cornbread mix, and sugar if using. Add salt and pepper to taste.
- Combine and Pour: Stir everything together until well combined, then pour the mixture into the prepared baking dish.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Serve: Allow the corn pudding to cool for a few minutes before serving. It can be enjoyed warm or at room temperature.
Notes
- For a sweeter pudding, increase the sugar to 1/4 cup.
- If you prefer a richer texture, use half-and-half instead of whole milk.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 220
- Sugar: 9g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 2 g
- Protein: 5g
- Cholesterol: 55 mg