Some recipes feel stitched into a family’s story, and this one has always been on our table. This creamy corn pudding starts with our Corn Muffin Quick and Easy Mix and bakes into a rich, custardy casserole with tender edges and a smooth, comforting center. It’s simple, reliable, and sized for a crowd.
Why You’ll Love It
- Old-fashioned flavor with pantry-staple ingredients
- Corn Muffin Quick and Easy Mix gives lift and tenderness
- Doubled batch fills a 9×13 pan
- Easy: stir, pour, bake
Ingredients
- 1 Corn Muffin Quick and Easy Mix
- 2 large eggs
- 2 sticks unsalted butter, melted
- 2 cups sour cream
- 2 cans cream-style corn
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the Corn Muffin Quick and Easy Mix, eggs, melted butter, sour cream, and cream-style corn.
- Stir until fully mixed. The batter will be thick and creamy.
- Pour into a greased baking dish (9×13 works well for the doubled recipe).
- Bake for 45–50 minutes, or until the top is golden and the center is set.
- Let it rest for 10 minutes before serving — it thickens as it cools.
Notes
- Tent with foil if browning too quickly.
- This recipe pairs beautifully with roast chicken, ham, or any holiday table.
- For a firmer texture, bake an additional 5–10 minutes.
- Leftovers reheat well and taste even better the next day.
