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A close-up of a square serving of moist Corn Pudding Holiday Favorite on a gray plate.

Corn Pudding Holiday Favorite

This recipe makes a simple, baked corn pudding using creamed corn, sweet corn, and corn muffin mix. It is suitable for weeknight meals or holiday gatherings.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted 1/2 cup equals 1 stick
  • 1 container (8 oz) sour cream, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons granulated sugar
  • 1 can (15 oz) creamed corn
  • 1 can (15 oz) sweet corn, drained
  • 1 box (8.5 oz) Jiffy corn muffin mix Use mix substitute from post if needed
  • 1/2 teaspoon salt Adjust to taste

Equipment

  • 9x13 inch baking pan
  • Large bowl

Method
 

  1. Preheat your oven to 350 degrees F. Grease a 9x13 inch glass baking pan with cooking spray and set it aside.
  2. In a large bowl, whisk together the melted butter, sour cream, and eggs until they are well combined.
  3. Stir in the sugar, cream style corn, drained sweet corn, corn muffin mix, and salt.
  4. Pour the mixture into the prepared baking pan.
  5. Bake in the preheated oven for 20 to 35 minutes, or until the mixture has set. The center might still be slightly jiggly; this is acceptable.

Notes

This corn pudding is a simple side dish that works well for many meals.