Rating: 4.62 stars
388 Ratings
  • 5 star values: 297
  • 4 star values: 61
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 9

My father-in-law was always a picky eater. However, the first Thanksgiving I made him this recipe, he went crazy! It soon became a tradition, and now he is gone, it is always mentioned as one of his favorites.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C ). Put butter in 2 quart casserole dish, place in oven until melted.

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  • Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.

Nutrition Facts

486 calories; protein 7.8g; carbohydrates 56.1g; fat 28.1g; cholesterol 58.4mg; sodium 1209.1mg. Full Nutrition
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Reviews (303)

Most helpful positive review

Rating: 5 stars
12/09/2006
The first time I made this recipe I added two eggs like other reviewers suggested and it was fabulous. The second time I made it (this time for a crowd) I forgot to add the second egg, but it was still delicious. When I make it again I will add the second egg though; it was better. Read More
(368)

Most helpful critical review

Rating: 1 stars
07/09/2010
I served this last night to a group of 14. I don't know what I did wrong since so many like this recipe but I did not care for it. It was gritty and mushy and I was embarrassed. Are you suppose to mix the corn bread mix up as directed and then add. I added it from the box and I suppose that made it gritty. Read More
(21)
388 Ratings
  • 5 star values: 297
  • 4 star values: 61
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 9
Rating: 5 stars
12/09/2006
The first time I made this recipe I added two eggs like other reviewers suggested and it was fabulous. The second time I made it (this time for a crowd) I forgot to add the second egg, but it was still delicious. When I make it again I will add the second egg though; it was better. Read More
(368)
Rating: 5 stars
01/20/2004
Giving this the highest rating because I tried another corn pudding recipe from this sight and this one was much better. Didn't like the other one because it was too much like bread. Followed this one just as written, but admit I did add a little milk because I was worried it might be dry like the other one. Actually, had to bake it a little longer (due to the added milk). Next time I will do just as written and I am sure it will be the creamy consistency I am after. Be sure NOT to drain the can of whole kernel corn. Very good!! Read More
(249)
Rating: 5 stars
01/12/2006
This is a good one-be sure to add two eggs when making this. This can also be doubled very easily and made in a 9X13 pan for a larger crowd. Read More
(216)
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Rating: 5 stars
02/02/2004
This is a Great tasting dish, yet it requires minimum effort. I think it taste best without the sour cream. As one reviewer stated earlier, be sure to add the liquid from the whole kernel corn. This taste exactly like the corn pudding served in one of the well known restaurants in New Orleans. Read More
(93)
Rating: 5 stars
11/25/2005
this was so easy and very, very tasty! the best part was the top gets golden brown like cornbread, but the dish's consistency is that of a thick pudding. i used "no salt added" corn (but then added a scant teaspoon), threw in a small handful of grated cheddar cheese, and mixed in a can of mild green chiles on half of the casserole. very good! Read More
(82)
Rating: 5 stars
12/22/2007
I am always trying new recipes and rarely like them, but this one was a very welcome exception! It's very easy to put together - one dish and one spoon. I did drain the can of whole kernel corn (my guess is this explains why a few others thought their's was too runny). I also added a bit of sugar & used the sour cream. When I doubled the recipe, I had to cook it for 45+ minutes to get it to cook through. This recipe will be a regular dish in our house. Read More
(70)
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Rating: 5 stars
12/07/2005
Awesome. Even better the second day. I added a bit of sugar to the recipe, and topped the casserole with graham cracker crumbs mixed with butter toward the end of baking. Delicious. Read More
(48)
Rating: 5 stars
06/22/2009
Loved it and so did everyone in the crowd. I added 2 eggs, and didn't drain the corn. The 2nd time I cut the butter down to 1/3 cup and still it was great. Tried it both with and without the sour cream and liked it both ways -- with the sour cream it was softer, creamier consistency, without it was a little more bread-like. Read More
(44)
Rating: 5 stars
05/16/2007
Took this to a family dinner at my new in-laws and got rave reviews, even from one who claimed not to like corn pudding! Make sure you add 2 eggs, gives a better texture and adds richness to this dish. Great comfort-food! Read More
(43)
Rating: 1 stars
07/09/2010
I served this last night to a group of 14. I don't know what I did wrong since so many like this recipe but I did not care for it. It was gritty and mushy and I was embarrassed. Are you suppose to mix the corn bread mix up as directed and then add. I added it from the box and I suppose that made it gritty. Read More
(21)