Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

For cornbread lovers.

Ingredients Nutrition

  • 425.24 g can corn (DO NOT DRAIN)
  • 411.06 g can creamed corn
  • 2 eggs, slightly beaten
  • 118.29 ml butter, melted
  • 113.39 g sour cream
  • 240.97 g box Jiffy cornbread mix


  1. Mix all ingredients together until well mixed.
  2. Pour in greased 8 x 8-inch baking dish.
  3. Bake 1 hour at 350°F.
Most Helpful

This is the exact Corn Pudding recipe I have used for years with on exception. I use 8 oz of sour cream. It is fast and easy to put together and is always raved about when served.

Roger/OH January 29, 2007

This is very good and makes a great substitute for cornbread. I used my Cornbread Mix Cornbread Mix and followed the directions. As we had some leftovers and were cooking out yesterday, I wrapped the leftovers in foil and placed them on the grill. It reheated nicely.

PaulaG May 22, 2006

This is an update to a previous review. I forgot to add the Jiffy Mix which caused moisture to appear in the finished product. I am SURE this would be perfect had I not forgotten one of the most important ingredients! That said, it was even good with only the other ingredients, if someone wanted to avoid adding more carbs to a corn pudding. After baking, it set-up and looked fine. I apologize to the chef-contributor if the previous comments cannot be removed. I tried, but haven't been successful thus far.

ahejt November 12, 2015