Corn Pudding

One of my holiday favorites.  Substantial and creamy.


  • 1 stick of butter (can lower to half a stick if you feel weird about butter)
  • 1 pint of sour cream
  • 15 oz can cream corn
  • 15 oz can corn (drained)
  • 2 eggs, beaten
  • 1 box corn bread (like Jiffy)


  1. Melt butter in 9×9 casserole dish.
  2. In bowl, mix all ingredients.  Be sure to drain the plain canned corn.  It also helps to do all the wet stuff first and then add the dry.
  3. Pour into casserole and bake uncovered at 350 F for 45 minutes to an hour.

0 Replies to “Corn Pudding”

  1. oh yeah. This is a great standard midwestern recipe, too — I’m glad you posted it!! I don’t care what kind of gym time this means, I am so making it, and soon.

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