Description
This classic Southern-style corn pudding is creamy, buttery, and lightly sweet. Made with canned corn, sour cream, and cornbread mix, it’s the perfect side dish for holidays, potlucks, or any cozy family meal.
Ingredients
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½ cup butter, softened
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½ cup granulated sugar
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2 large eggs, room temperature
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1 cup sour cream
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1 package (8.5 oz) cornbread/corn muffin mix
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½ cup milk (2% or whole)
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1 can (15.25 oz) whole kernel corn, drained
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1 can (14.75 oz) cream-style corn
Instructions
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Preheat oven to 325°F.
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Cream together butter and sugar until light and fluffy.
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Add eggs one at a time, then mix in sour cream.
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Alternate adding cornbread mix and milk.
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Fold in both cans of corn.
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Pour into greased 13×9-inch baking dish.
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Bake uncovered for 45–50 minutes until golden and set.
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Let cool 10 minutes before serving.
Notes
- For extra flavor, stir in shredded cheese, herbs, or chopped jalapeños.
- Can be prepped a day ahead and baked before serving.
- Best served warm but reheats well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American