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READY IN 50 mins

Corn Pudding

Read Reviews (75)

"Try this delicious, quick and reliable side dish for any night of the week." — Breakstones and Knudsen Family of Products

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

1 (15.5 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (8.5 ounce) package corn muffin mix

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup butter or margarine, melted
3 eggs

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Directions

Preheat oven to 375 degrees F. Mix all ingredients until well blended.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 35 to 40 minutes or until golden brown. Serve with additional butter, if desired.

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Dec 01, 2003

Very good recipe. It tasted great. To me the 13x9 dish is too big, would suggest using a smaller dish if you want a thicker casserole.

—APPLES711

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Most Helpful Critical Review

Dec 28, 2010

too sweet.

—sparky

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97 Ratings

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Dec 23, 2003

Fixed this for Thanksgiving dinner, and everyone loved it (except for my mother-in-law, who wouldn't even try it. She's a witch!) So simple. Will definitely make again.

—LRUBIN

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Jan 25, 2004

This was YUMMY, and soooo easy to prepare! I think the cornbread mix is what makes it. Last time I made a baked corn recipe that we somewhat enjoyed, although it was a little eggy (is that a word?) This recipe was ten times better. . . definitely a keeper!

—ferrermartinez

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Jan 25, 2004

I made this dish at Christmas dinner and it was gone after going around the table just once! everyone loved it and wanted more. Very quick and easy. I used butter instead of margarine, and mixed about a tablespoon of sugar in the mix as well. Delicious! Thanks for a new family favorite!

—SKJARVIS

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Jul 24, 2003

It is very good and it taste great.try it with fried chicken, string bean and you got a good meal.

—LILPAT

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Jan 25, 2004

Very easy to prepare and very tasty. I made the recipe exactly as it was presented and the results were perfect. Hubby couldn't get enough of this so I'll be making this one again and again.

—Kristina

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Jul 14, 2003

I tried this recipe at a small, one room school Thanksgiving Feast. When I first saw the dish I did not expect to like it, but it took only one bite and I knew I'd be making it for my family at our next gathering!

—DEBORAH K. BAUGHMAN

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Nutrition

Calories
186 kcal
9%

Carbohydrates
27.3 g
9%

Cholesterol
64 mg
21%

Fat
7.5 g
12%

Fiber
1.3 g
5%

Protein
4.8 g
10%

Sodium
585 mg
23%

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

Nutritional Information

Corn Pudding

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 186
** Calories from Fat: 68

% Daily Value *
** Total Fat 7.5g 12 %
** Saturated Fat 3.3g 17 %
** Cholesterol 64mg 21 %
** Sodium 585mg 23 %
** Potassium 120mg 3 %
** Total Carbohydrates 27.3g 9 %
** Dietary Fiber 1.3g 5 %
** Protein 4.8g 10 %
** Sugars 4.6g
** Vitamin A 5 %
** Vitamin C 3 %
** Calcium 7 %
** Iron 12 %
** Thiamin 3 %
** Niacin 8 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 27 %

* 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.