Easy Corn Pudding

Easy Corn Pudding

195

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 486 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1209 mg
  • 48%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

195
  1. 241 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 w...

Most helpful critical review

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 suppo...

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 w...

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 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.

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 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 ad...

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 cor...

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.

Took this to a family dinner at my new in-laws and got rave reviews, even from one who claimed not to like corn pudding! Make sure you add 2 eggs, gives a better texture and adds richness to thi...

I added two eggs like other people had mentioned it was wonderful. I served it at Christmas Eve Dinner great. A keeper