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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!
- 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
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.