Old Fashioned Corn Pudding Recipe

Corn pudding and cornbread are classic Southern dishes. 

This recipe combines packaged corn-muffin mix with cream-style and whole-kernel corn, a stick of melted butter or margarine, 
sour cream and eggs. 
The ingredients are quickly stirred together, then are poured into a baking dish to bake for 45-50 minutes.

The pudding is custardlike, similar to the classic corn-pudding combination of corn, cream and eggs. 
Adding corn-muffin mix takes the recipe a step further and provides the flavor and texture of cornbread.

This simple side dish pairs beautifully with any grilled entree, but don't limit yourself to grilling season. 
It's great with barbecue and would be a wonderful side to serve with ham or roasted turkey. 
I've had a similar combination in a restaurant served with fish.


Have some fun with the recipe by adding ingredients. 
Shredded Cheddar cheese, chopped red bell pepper or canned diced green chilies are wonderful additions.

Corn pudding

1 8.5-ounce box corn-muffin mix (Jiffy)

1 16-ounce can corn, drained (Even better, cut off same amount of fresh corn off the cob)

1 16-ounce can cream-style corn

1/2 cup (1 stick) melted butter or margarine*

1 cup sour cream*

3 eggs, beaten

Heat oven to 350 degrees. 
Combine all ingredients in a large bowl and pour into a 9-by-13-inch baking dish that has been sprayed with nonstick cooking spray. Bake for 45-50 minutes, until lightly browned.

Makes 10 servings.