Corn Pudding
photo by PaulaG 
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
ingredients
- 1 (15 ounce) can corn (DO NOT DRAIN)
- 1 (14 1/2 ounce) can creamed corn
- 2 eggs, slightly beaten
- 1⁄2 cup butter, melted
- 4 ounces sour cream
- 1 (8 1/2 ounce) box Jiffy cornbread mix
directions
- Mix all ingredients together until well mixed.
- Pour in greased 8 x 8-inch baking dish.
- Bake 1 hour at 350°F.
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Reviews
- 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.
- This is very good and makes a great substitute for cornbread. I used my Cornbread Mix Recipe #167160 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.
- 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.
- 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.
- I just made this for Thanksgiving. I found another recipe that was so similar to this one, I'll just rate this instead of posting a new one. My recipe was exactly like this one, except it called for 8 oz of sour cream (I used light), and 4 oz of shredded cheddar cheese. It was excellent!
