Best Corn Pudding 05-Jul-2011

Categories: side-dishes Tags: corn casserole

Corn is a pretty good add to most meals. This corn pudding has been a perrenial hit at potlucks and gatherings, earning rave reviews and an empty pan to take home.


  • 1/2 cup butter, melted, slightly cooled
  • 1 8.5 ounce box of cornbread mix (Krusteaze)
  • 2 1.1 pound cans corn kernels, drained
  • 1 1.1 pound can cream-style corn
  • 1 cup sour cream


  1. heat oven to 350°F
  2. brush 3 quart shallow baking dish (or pan that be used for serving) generously with the melted butter
  3. in a mixing bowl, combine cornbread mix, corn kernels, creamed corn, sour cream and remaining butter.
  4. mix with a spoon until all ingredients well integrated.
  5. pour mixture into greased baking dish and spread evenly.
  6. place pan in center of hot oven and bake until top is golden brown and crusty and knife inserted comes out clean – about 50-55 minutes.
  7. remove from oven, let set 5 to 10 minutes before serving.

This recipe serves 6-8 people well.


If doubling the recipe for the potluck, increase the cooking time to 80 minutes.