Corn Pudding

8
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"I've had a lot of these corn puddings, but when my brother made this one, I liked it so much I asked for the recipe. He found this one in Taste of Home and I'm posting it here so I know which one to make in the future."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (267.8 g)
  • Calories 644.8
  • Total Fat - 26.8 g
  • Saturated Fat - 13.1 g
  • Cholesterol - 269.2 mg
  • Sodium - 494.2 mg
  • Total Carbohydrate - 86.5 g
  • Dietary Fiber - 9 g
  • Sugars - 20.3 g
  • Protein - 17.1 g
  • Calcium - 125.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 325 degrees.

Step 2

Step 3

Cream together butter and sugar in a large bowl with electric beaters or mix master. Add eggs one at a time, beating well after each is added to the butter mixture. Beat in sour cream.

Step 4

Step 5

Alternate adding a portion of the cornbread mix and milk, beating until incorporated before adding more.

Step 6

Step 7

Fold in corn and stir with spoon or spatula.

Step 8

Step 9

Prepare 3 quart baking dish by coating it in butter or cooking spray. Pour in corn pudding and smooth the top.

Step 10

Step 11

Bake for 45-50 minutes until set in center or lightly browned.

Tips & Variations


No special items needed.

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