Corn Pudding
A tender, custard-like baked corn casserole that sits between a souffle and a bread pudding. Sweet, creamy, and a beloved Southern holiday side.
Ingredients
- 2 cans canned creamed corn
- 2 cans canned whole kernel corn, drained
- 4 eggs, beaten
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 8 oz corn muffin mix
- 2 tbsp sugar
- 1/2 tsp salt
Instructions
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1
Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
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2
Whisk 4 beaten eggs, 1 cup sour cream, and 1/2 cup melted unsalted butter in a large bowl until smooth.
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3
Add 2 cans canned creamed corn and 2 cans drained canned whole kernel corn. Stir to combine.
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4
Add 8 oz corn muffin mix, 2 tbsp sugar, and 1/2 tsp salt. Stir until just combined.
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5
Pour into prepared baking dish and spread evenly.
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6
Bake 40-45 minutes until golden and set. Cool 10 minutes before serving.