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Corn Pudding

Cornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    8 servings


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn


  • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
  • Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Test Kitchen Tips
  • For a Tex-Mex side dish, add a can of diced green chilies (or one of these other varieties) to the batter and top with 1 cup of shredded Monterey Jack before baking.
  • Want a more savory corn pudding? Simply omit the sugar. Then pair it with a few of these other healthy holiday-worthy sides.
  • Nutrition Facts
    3/4 cup: 435 calories, 22g fat (12g saturated fat), 112mg cholesterol, 700mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 7g protein.
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    Average Rating:
    • Dawn
      Oct 6, 2020

      I made this recipe on 10/6/2020! What a scrumptious recipe! A REAL KEEPER, TOO! I did use a smaller can of creamed corn (8.75-oz.) and the standard size of golden kernel corn, well drained and used a 2-qt. square casserole dish! I found that I needed to bake the pudding at least 1 hour, due to the lower oven temperature! This pudding was really moist and fluffy! Thank you for sharing this recipe with Taste of Home!

    • Gretchen
      Sep 27, 2020

      This is fabulous! I have made other recipes that my husband thought were sort of ok. He loves this. Fluffy, moist, delicious.

    • Kristy
      Jun 11, 2020

      My friends and family told me last night that this is cornbread crack!! Lol! Everyone loved it so much! Super easy to make too!

    • pattiejean
      Dec 7, 2019

      This is so quick and easy to prepare, and tastes amazing! My family loved it; will make it again for sure. It is creamy goodness with crispy browned edges-yum!

    • cookingtime
      Dec 1, 2019

      have made this many times...the family requests it for all our get togethers...we prefer it with green chilies and cheddar cheese added....yummy!

    • Susan
      Nov 29, 2019

      I made this today to bring for a family potluck and it was a hit! I am definitely making it at home again.

    • fayecl
      Nov 28, 2019

      I get rave reviews for this dish EVERY TIME!! And many request the recipe, I'm in my kitchen now making another batch to bring to Thanksgiving dinner! Have a Happy one everybody! :)

    • Karen8inWorcester
      Nov 25, 2019

      I use a similar recipe with no sugar or milk and only 1 egg. The center is NOT SUPPOSED TO SET. This recipe is for corn casserole, not corn bread. Think of it as a bread pudding texture. Very moist is what makes it so good.

    • Brian
      Aug 13, 2019

      Absolute Breeze, wonderfully tasty. Don't be afraid of the brown! I thought I accidentally left it in too long, but the middle was just nicely set and the edges were a lovely dark crispy brown with a nice bit of browning across the entire top.

    • Appy_Girl
      May 24, 2019

      Fabulous recipe. I used Greek yogurt instead of the sour cream and reduced the sugar to 1/4 cup. I took the test kitchens suggestion and added 1/2 cup of cheddar cheese and a 1/4 cup of chopped green chilies. We really enjoyed this recipe. VFE.