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

5 5

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.

5 5

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.

4 5

This was really good. I accidently put too much sour cream in it, so I cut the butter down to 1/4 cup. Came out wonderfully. Thank you for sharing this.