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Corn Pudding Squares

I coordinate a Wednesday night dinner at my church. Many of the dishes that our cooking crews prepare, like these corn-filled bread squares, are family favorites adapted to feed a large group.—Kim McLaughlin, South Charleston, West Virginia
  • Total Time
    Prep: 5 min. Bake: 40 min. + cooling
  • Makes
    24 servings


  • 2 cans (15-1/4 ounces each) whole kernel corn, undrained
  • 2 cans (14-3/4 ounces each) cream-style corn
  • 2 cups sour cream
  • 1 cup butter, melted
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 3 large eggs


  • In a large bowl, combine all ingredients; beat just until combined. Pour into two greased 13x9-in. baking dishes.
  • Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on wire racks before cutting. Serve warm.
Nutrition Facts
1 each: 182 calories, 13g fat (8g saturated fat), 63mg cholesterol, 277mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 3g protein.

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