Print
Corn Pudding
A delicious, homemade corn pudding recipe that makes the perfect side dish for the holidays.
Prep Time 10 minutes minutes
Cook Time 35 minutes minutes
- 1/2 cup unsalted butter, softened or melted
- 2 Eggs
- 1 15-oz can whole kernel corn, drained
- 1 15-oz can creamed corn, not drained
- 1 cup sour cream
- ¼ cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 8-oz box Jiffy cornbread mix
Preheat the oven to 350 degrees. Lightly spray an 8x8 baking dish with non-stick cooking spray.
In a medium bowl, combine all of the ingredients. Pour the mixture into the pan and spread evenly into the prepared dish.
Bake for 35 - 45 or until the top is golden brown and the middle doesn’t jiggle anymore, or no batter remains on the toothpick inserted in the middle.