This has become a family favorite, and a favorite at church pot-lucks. The best thing is how simple it is!

Becky

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

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  • In a medium bowl, mix together the whole kernel corn, cream style corn, margarine, sour cream, and corn bread mix. Pour into the prepared casserole dish.

  • Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts

242 calories; protein 3.9g 8% DV; carbohydrates 28.1g 9% DV; fat 13.9g 21% DV; cholesterol 8.9mg 3% DV; sodium 637.8mg 26% DV. Full Nutrition

Reviews (222)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/10/2006
This was a very good recipe - however to make it more pudding in texture and richer tasting- I added 2 eggs and a half a cup of half and half milk. This also gave it a more souffle appearance. I also used the "Jiffy" brand of cornbread mix as it has a sweetness already in the mix. I will use this recipe again. Read More
(242)

Most helpful critical review

Rating: 3 stars
11/22/2006
This came out a little dry for us. It was more like cornbread with corn in it. Not bad but I wouldn't call it corn pudding. Read More
(4)
285 Ratings
  • 5 star values: 218
  • 4 star values: 55
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
05/09/2006
This was a very good recipe - however to make it more pudding in texture and richer tasting- I added 2 eggs and a half a cup of half and half milk. This also gave it a more souffle appearance. I also used the "Jiffy" brand of cornbread mix as it has a sweetness already in the mix. I will use this recipe again. Read More
(242)
Rating: 4 stars
12/01/2003
I have never had corn pudding before but decided to make this just as "something different" for Thanksgiving. I was reluctant at first because I come from a very traditional family and I wasn't sure how they would take it. To my surprise everyone loved it and raved about it. Even the pickiest and most critical eaters loved it. The only problem I had was since I've never had corn pudding before I really wasn't sure what the texture or consistency of it should be. It says "pudding" so I'm thinking it should be the consistency of pudding. But then maybe I was mislead by the directions on the recipe where it states that it's done when a "knife inserted in the center comes out clean". Well I waited and waited and kept setting my oven timer over and over again waiting for the knife to come out "clean" well an extra 30 minutes or so later it still wasn't clean and I don't think it ever did come out clean. So for those of us that are trying a recipe like this for the first time maybe the directions should be more clear and less deceiving. Although this came out really good I'm still going to give it a 4 only because of the directions and the extra amount of time needed to make sure it was cooked (as per the directions). Read More
(92)
Rating: 4 stars
07/19/2005
This dish was delicious after I altered it a bit. I added two eggs to the batter as I wanted a dish more similar to pudding than cornbread. I also baked it in a 9x13 dish as opposed to a casserole so that it would cook more evenly. I will definately be making this again. Read More
(86)
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Rating: 5 stars
09/17/2003
Very quick and easy. Everyone likes it! I rinse the corn to get the "canned" taste out. Read More
(49)
Rating: 4 stars
11/23/2012
My 12 year-old daughter mixed this up with no difficulties. I'd never tried a corn pudding recipe without eggs but we all agreed that this turned out great! Thanks for a simple yet delicious recipe! Read More
(42)
Rating: 5 stars
05/25/2003
Delicious! I would highly recommend substituting butter for margarine and sprinkling some sugar on top before baking. Enjoy! Read More
(40)
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Rating: 5 stars
11/25/2006
My daughter made this for Thanksgiving. We didn't have sour cream but substituted plain lowfat yogurt. It was very delicious-minus a couple of calories. Texture and taste was perfect. Read More
(26)
Rating: 5 stars
11/25/2005
I made this twice. Once exactly according to directions and it was good. The next time I added these variations and it was excellent! I added 1 beaten egg 1 red pepper 1 jalapeno. It was a hit at Thanksgiving dinner yesterday. Read More
(26)
Rating: 5 stars
05/27/2012
This was a huge hit at Thanksgiving - so much so that my son-in-law (a very picky eater) has asked me to bring it to their Christmas party. I followed the suggestion of another reviewer and added 2 eggs; I also borrowed from another corn pudding recipe and sprinkled a little sugar on the top. Delish! Just a further note on this dish - it does not need to be served piping hot so it makes a great picnic or barbeque side dish for summer entertaining. It's light sweet and just as good when at room temperature. Read More
(21)
Rating: 3 stars
11/22/2006
This came out a little dry for us. It was more like cornbread with corn in it. Not bad but I wouldn't call it corn pudding. Read More
(4)