Corn Pudding V Recipe -
Corn Pudding V Recipe
  • READY IN 1 hr

Corn Pudding V

Recipe by  

"This has become a family favorite, and a favorite at church pot-lucks. The best thing is how simple it is!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.
  3. Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
May 09, 2006

This was a very good recipe - however to make it more pudding in texture and richer tasting- I added 2 eggs and a half a cup of half and half milk. This also gave it a more souffle appearance. I also used the "Jiffy" brand of cornbread mix as it has a sweetness already in the mix. I will use this recipe again.

Most Helpful Critical Review
Nov 22, 2006

This came out a little dry for us. It was more like cornbread with corn in it. Not bad but I wouldn't call it corn pudding.

Dec 01, 2003

I have never had corn pudding before but decided to make this just as "something different" for Thanksgiving. I was reluctant, at first, because I come from a very traditional family and I wasn't sure how they would take it. To my surprise, everyone loved it and raved about it. Even the pickiest and most critical eaters loved it. The only problem I had was, since I've never had corn pudding before, I really wasn't sure what the texture or consistency of it should be. It says "pudding", so I'm thinking it should be the consistency of pudding. But then maybe I was mislead by the directions on the recipe where it states that it's done when a "knife inserted in the center comes out clean". Well, I waited and waited, and kept setting my oven timer over and over again, waiting for the knife to come out "clean", well, an extra 30 minutes or so later, it still wasn't clean and I don't think it ever did come out clean. So, for those of us that are trying a recipe like this for the first time, maybe the directions should be more clear and less deceiving. Although this came out really good, I'm still going to give it a 4, only because of the directions and the extra amount of time needed to make sure it was cooked (as per the directions).

Jul 19, 2005

This dish was delicious after I altered it a bit. I added two eggs to the batter, as I wanted a dish more similar to pudding than cornbread. I also baked it in a 9x13 dish as opposed to a casserole so that it would cook more evenly. I will definately be making this again.

Sep 17, 2003

Very quick and easy. Everyone likes it! I rinse the corn to get the "canned" taste out.

Nov 23, 2012

My 12 year-old daughter mixed this up with no difficulties. I'd never tried a corn pudding recipe without eggs, but we all agreed that this turned out great! Thanks for a simple, yet delicious, recipe!

May 25, 2003

Delicious! I would highly recommend substituting butter for margarine and sprinkling some sugar on top before baking. Enjoy!

Nov 25, 2006

My daughter made this for Thanksgiving. We didn't have sour cream but substituted plain lowfat yogurt. It was very delicious-minus a couple of calories. Texture and taste was perfect.


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 638 mg
  • 26%

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

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