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Sweet Corn Pudding

Sweet Corn Pudding Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 269
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) cream‑style corn
  • 1 box (8.5 oz) corn muffin mix
  • 1 cup full‑fat sour cream
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • ¼ cup granulated sugar
  • ½ teaspoon fine sea salt

Method
 

  1. Preheat oven to 350°F (180°C) and grease an 8x8‑inch baking dish. Whisk melted butter, sour cream, eggs, sugar, and salt until smooth. Stir in cream‑style corn, then fold in the muffin mix. Gently fold in drained whole kernel corn.
  2. Scrape the batter into the prepared dish and spread it even.
  3. Bake 45 to 50 minutes, until the edges are deep golden and the center is set but still jiggles slightly. A knife inserted near the center should come out mostly clean.
  4. Let the pudding rest 10 minutes, then scoop generous portions into bowls and serve warm.

Notes

If your oven runs hot, start checking at 40 minutes. The pudding will continue to set as it rests, so that gentle jiggle in the center is your cue to pull it out. Room temperature eggs and sour cream blend more smoothly and give you a more consistent bake.