Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

This is great served with barbecue chicken and coleslaw.

Ingredients Nutrition

  • 12 cup butter, melted
  • 1 (8 ounce) container sour cream
  • 2 eggs
  • 1 (14 3/4 ounce) can cream-style sweet corn
  • 1 (11 ounce) can white shoepeg corn
  • 1 (11 ounce) can mexicorn
  • 1 (8 1/2 ounce) package corn muffin mix


  1. Heat oven to 375. Spray 12x8-inch (2 quart) glass baking dish with nonstick cooking spray.
  2. In large bowl, combine butter, sour cream and eggs; mix until well blended. Add cream corn, shoe peg corn, Mexicorn and corn muffin mix; stir just until moistened. Pour into sprayed baking dish.
  3. Bake at 375 for 45 to 55 minutes or until slightly puffed and golden brown. Cut into squares and serve.


Most Helpful

Yum, yum, yum! I love this stuff! I find myself snacking on left overs and having them for breakfast too. I use reduced fat sour cream and only 1/3 cup butter

FLFroggie April 06, 2010

This is my most favorite recipe for cornbread pudding, & I've been making it for some years now! Just didn't realize that it was alaready posted on Zaar! It is so moist & tasty, & can stand all by itself as a great snack! Sometimes, but not always, I use the Mexicorn with Red & Green Peppers! This is the recipe I make when introducing others to this kind of pudding for the first time! Wonderful to see it posted here, but am surprised it hasn't been made & reviewed more! I HIGHLY RECOMMEND THIS RECIPE!

Sydney Mike February 04, 2008

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