Easy Corn Pudding Recipe - Allrecipes.com
Easy Corn Pudding Recipe

Easy Corn Pudding

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"My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.
  2. Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2006

The first time I made this recipe I added two eggs like other reviewers suggested and it was fabulous. The second time I made it (this time for a crowd) I forgot to add the second egg, but it was still delicious. When I make it again I will add the second egg though; it was better.

Most Helpful Critical Review
Jul 09, 2010

I served this last night to a group of 14. I don't know what I did wrong since so many like this recipe but I did not care for it. It was gritty and mushy and I was embarrassed. Are you suppose to mix the corn bread mix up as directed and then add. I added it from the box and I suppose that made it gritty.

Jan 20, 2004

Giving this the highest rating because I tried another corn pudding recipe from this sight and this one was much better. Didn't like the other one because it was too much like bread. Followed this one just as written, but admit I did add a little milk because I was worried it might be dry like the other one. Actually, had to bake it a little longer (due to the added milk). Next time I will do just as written and I am sure it will be the creamy consistency I am after. Be sure NOT to drain the can of whole kernel corn. Very good!!

Jan 12, 2006

This is a good one-be sure to add two eggs when making this. This can also be doubled very easily and made in a 9X13 pan for a larger crowd.

Feb 02, 2004

This is a Great tasting dish, yet it requires minimum effort. I think it taste best without the sour cream. As one reviewer stated earlier, be sure to add the liquid from the whole kernel corn. This taste exactly like the corn pudding served in one of the well known restaurants in New Orleans.

Nov 25, 2005

this was so easy and very, very tasty! the best part was the top gets golden brown like cornbread, but the dish's consistency is that of a thick pudding. i used "no salt added" corn (but then added a scant teaspoon), threw in a small handful of grated cheddar cheese, and mixed in a can of mild green chiles on half of the casserole. very good!

Dec 22, 2007

I am always trying new recipes and rarely like them, but this one was a very welcome exception! It's very easy to put together - one dish and one spoon. I did drain the can of whole kernel corn (my guess is this explains why a few others thought their's was too runny). I also added a bit of sugar & used the sour cream. When I doubled the recipe, I had to cook it for 45+ minutes to get it to cook through. This recipe will be a regular dish in our house.

Dec 07, 2005

Awesome. Even better the second day. I added a bit of sugar to the recipe, and topped the casserole with graham cracker crumbs mixed with butter toward the end of baking. Delicious.


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 1209 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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