Corn Pudding
Easy Corn Pudding is a perfect classic side dish for everyday meals or holiday dinners that will take you back to grandma's house every time!
Servings: 12
Calories: 155kcal
Ingredients
- 1/2 cup butter softened
- 1/2 cup sugar
- 2 large eggs room temperature
- 1 cup sour cream
- 1 package (8-1/2 oz) of cornbread/muffin mix
- 1/2 cup milk
- 1 can (15-1/4 oz) whole kernel corn drained
- 1 can (14-3/4) cream style corn
Instructions
- Preheat oven to 325°F.
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition.
- Beat in sour cream.
- Gradually add muffin mix alternately with milk.
- Fold in corn.
- Pour into a greased 3-qt. baking dish or 13x9-in. baking pan,
- Bake, uncovered, until set and lightly browned, 45-50 minutes.
Notes
Corn pudding should not be frozen after baking to preserve as leftovers. We’re not worried though, there probably won’t be any left!
Nutrition
Calories: 155kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 82mg | Potassium: 52mg | Fiber: 0.01g | Sugar: 10g | Vitamin A: 412IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.1mg