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Easy Corn Pudding Recipe
Ben Carraoli

Easy Corn Pudding Recipe

I still remember the first time I made this Easy Corn Pudding — the smell of sweet corn and butter filling my kitchen made it hard to wait for dinner. When I pulled it out of the oven, golden and slightly crisp on top, I knew it was going to be good. The texture turned out soft, creamy, and perfectly comforting
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter softened – Butter adds richness and keeps the pudding moist. Let it soften so it melts evenly in the dish.
  • 1 15.25-ounce can whole kernel corn, drained – Make sure to drain it well to prevent excess moisture in the pudding.
  • 1 15-ounce can creamed corn – This gives the pudding its creamy consistency and natural sweetness.
  • 1 8.5-ounce package cornbread mix – The mix helps bind everything together and adds a slightly sweet, fluffy texture.
  • 1 8-ounce container sour cream – Sour cream adds tanginess and ensures the pudding stays soft and custardy.

Method
 

  1. Preheat your oven to 350°F (175°C). Starting with a properly heated oven ensures even cooking. While it heats, gather all your ingredients so the process goes smoothly.
  2. Place the softened butter into your casserole dish and set it in the oven briefly until melted. This step allows the butter to coat the bottom of the dish evenly. It also makes mixing easier once you add the remaining ingredients.
  3. Remove the casserole dish from the oven once the butter is melted. Add the drained whole kernel corn, creamed corn, cornbread mix, and sour cream directly into the dish. Stir everything together gently until just combined and smooth.
  4. Place the dish back into the oven and bake for about 30 minutes. The top should become lightly golden brown. The center should be set but still soft and moist when tested with a toothpick.

Notes

  • I always let the pudding rest for 5–10 minutes before serving so it firms up slightly.
  • I avoid overmixing because it can make the texture dense instead of light.
  • I sometimes add a small pinch of black pepper to balance the sweetness.
  • If I want a slightly crisp top, I broil it for 1–2 minutes at the end.
  • I prefer using full-fat sour cream for the creamiest texture.