Corn pudding

Ingredients

• 1/2 cup butter, softened


• 1/2 cup sugar


• 2 large eggs, room temperature


• 1 cup sour cream


• 1 package (8-1/2 ounces) cornbread/muffin mix


• 1/2 cup 2% milk


• 1 can (15-1/4 ounces) whole kernel corn, drained


• 1 can (14-3/4 ounces) cream-style corn

Directions

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.


• Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Test Kitchen Tips

For a Tex-Mex side dish, add a can of diced green chilies (or one of these other varieties) to the batter and top with 1 cup of shredded Monterey Jack before baking.

Want a more savory corn pudding? Simply omit the sugar. Then pair it with a few of these other healthy holiday-worthy sides.

Nutrition Facts

Reviews

Absolute Breeze, wonderfully tasty. Don't be afraid of the brown! I thought I accidentally left it in too long, but the middle was just nicely set and the edges were a lovely dark crispy brown with a nice bit of browning across the entire top.

Fabulous recipe. I used Greek yogurt instead of the sour cream and reduced the sugar to 1/4 cup. I took the test kitchens suggestion and added 1/2 cup of cheddar cheese and a 1/4 cup of chopped green chilies. We really enjoyed this recipe. VFE.

I used this recipe and me and my mom LOVED it, I used 1/4 sugar instead of 1/2 cup and I did 1/2 cup of sour cream instead of 1 cup. Came out perfectly!

A very similar recipe was given to me by my mother many years ago. My version has no eggs or milk and only one tablespoon of sugar. I bake it in a deep 2 qt. Casserole. Always take it to my office Christmas potluck and get rave reviews and no leftovers! I like the suggestion of adding green chilies and will definitely try that.

Far too sweet for our tastes, even with the sugar cut in half. Next time I will eliminate the sugar altogether and add some salt, pepper, and maybe onion powder. However, it rose beautifully and was light and fluffy.

Followed recipe exactly and casserole did not rise. Daughter made it a few weeks ago and had same results. Perhaps a 9x13 baking dish is too large.

This is a complete favorite of all my friends, family, and co workers. I do not modify anything other than a few more minutes cook time and I use light sour cream. For all the people saying it takes way longer or is dry (HOW!?) It is not supposed to "set" from cooking. The very center should very slightly jiggle when done, and if you poke it with a knife is should partially come out clean. If you make this in advance do NOT over cook. It will "Set" as it cools.

I have already made this recipe for a long time. I don't like to add as much sugar and I like to use fresh corn when I can. I have made it more like a main coarse and added green chilies and cooked hamburger, ham or sausage and then then added choice of cheese. I have also seen people keep in the sugar and serve it as a desert with ice cream. I also cook mine at 350 degrees for at least 50 minutes. I like it to be a little bit brown on the top. That way you know it is done all the way through.

First time I made this as written and it was a bit too sweet for my taste, so next time I omitted the sugar (Jiffy mix already contains sugar) and it was 5 stars. I have since made it as a Tex-Mex side with the addition of a can of green chilies topped with Pepper Jack cheese. I also baked at 350 degrees for 50 minutes in order for it to set. Lynne, Volunteer Field Editor

I make corn pudding with fresh corn cut off the cob. I have no use for canned crap.