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Corn Pudding V

Rated as 4.69 out of 5 Stars

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

1 h servings 242
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  2. 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.
  3. Bake for 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts


Per Serving: 242 calories; 13.9 28.1 3.9 9 638 Full nutrition

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Reviews

Read all reviews 209
  1. 270 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

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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...

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...

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 cass...

Very quick and easy. Everyone likes it! I rinse the corn to get the "canned" taste out.

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,...

Delicious! I would highly recommend substituting butter for margarine and sprinkling some sugar on top before baking. Enjoy!

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.

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...

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 add...