Corn Pudding Side Dishes Recipes

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Corn Pudding


  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar

  • Method:

  • Preheat oven to 350 degrees F.
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
  • Pour into a greased 9 by 13-inch casserole dish.
  • Bake for 45 minutes, or until golden brown.
  • Remove from oven and top with Cheddar.
  • Return to oven for 5 to 10 minutes, or until cheese is melted.
  • Let stand for at least 5 minutes and then serve warm.
  • Paula Deen made this one from Foodnetwork; and you know how she is!

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