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Corn pudding is a traditional side dish for any holiday dinner. It is made with a box of corn muffin mix and a can of creamed corn. The prep work to make this casserole takes less than 10 minutes, making it an easy side dish that is perfect any time of the year. You can make this quick and easy corn pudding for Easter or for any other holiday or big dinner.
I used a box of corn muffin mix for this recipe, but if you would rather, you can make a homemade corn muffin mix. To make your own corn muffin mix, just use your favorite cornbread recipe and mix just the dry ingredients together. Mix the corn muffin mix with a can of whole corn kernels that has been drained. A can of creamed corn, salt, pepper, sour cream and melted butter. Then spread the cornbread mixture out into a greased 9 x 13-inch baking dish. Bake until the center of the cornbread pudding is done.
Corn Pudding
Ingredients
- 1 (14 oz.) can corn kernels, drained
- 1 ( 14 oz.) can creamed corn
- 1 ( 8 oz.) box corn muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 F. In a large bowl, combine drained corn kernels, creamed corn, corn muffin mix, salt, pepper, sour cream and melted butter together.
- Spread the corn mixture out into a 9x13 inch greased baking dish. Bake for 40-45 minutes.