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Corn Pudding Recipe
Ash Tyrrell

Corn Pudding Recipe

I recently made this Corn Pudding Recipe for a cozy family dinner, and I honestly couldn’t stop going back for seconds. The top turned beautifully golden, while the inside stayed soft, creamy, and slightly sweet.
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Total Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 15.25-ounce can whole kernel corn, drained – Adds texture and juicy corn bites throughout the pudding; make sure to drain well to prevent excess moisture.
  • 1 14.75-ounce can cream-style corn – The key to the creamy consistency; it naturally thickens the mixture without needing extra flour.
  • 1 cup sour cream – Brings richness and a slight tang that balances the sweetness of the corn.
  • ½ cup 1 stick unsalted butter, melted – Gives the pudding a smooth, buttery flavor; using unsalted helps control the salt level.
  • 1 8.5-ounce box corn muffin mix – Acts as the base and thickener, creating structure while keeping the texture tender.
  • 2 large eggs lightly beaten – Help bind everything together and create a soft, custard-like finish.
  • ¼ teaspoon salt – Enhances and balances all the flavors without overpowering the dish.

Method
 

  1. Preheat your oven to 350°F (175°C) so it’s fully heated before baking. I lightly grease an 8x8-inch baking dish with butter to prevent sticking. This step ensures the edges come out golden and easy to slice. Proper preheating helps the pudding cook evenly from the start.
  2. In a large mixing bowl, I add the drained whole kernel corn and the cream-style corn. Then I stir in the sour cream, melted butter, and beaten eggs. Mixing these first creates a smooth, creamy base. Make sure the butter isn’t too hot, or it could scramble the eggs.
  3. Next, I gently fold in the corn muffin mix and salt. I stir just until combined without overmixing. Overmixing can make the pudding dense instead of soft. The batter should look thick but still spoonable.
  4. I pour the mixture into the prepared baking dish and spread it evenly. It bakes for about 45–50 minutes until the top is golden brown and the center is set. I test it by inserting a toothpick in the middle—if it comes out clean, it’s ready.
  5. Once baked, I let the corn pudding rest for about 10 minutes. This helps it firm up slightly and makes slicing easier. The texture settles into a creamy, scoopable consistency. Serve warm for the best flavor.

Notes

  • I always drain the whole kernel corn thoroughly to avoid watery pudding.
  • I sometimes add a handful of freshly grated cheddar for extra richness.
  • Letting it rest before serving makes slicing cleaner and neater.
  • I avoid overbaking because it can dry out the center.
  • For extra flavor, I sprinkle a little paprika or black pepper on top before baking.