Description
Creamy, slightly sweet, and full of corn flavor, this Thanksgiving Corn Pudding is a classic Southern side dish that brings warmth and comfort to any holiday table.
Ingredients
Scale
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 1/4 cup granulated sugar (optional for added sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- In a large mixing bowl, whisk together the eggs, melted butter, and sour cream.
- Add in the drained whole corn, creamed corn, corn muffin mix, sugar (if using), salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 45–50 minutes, or until the top is golden and the center is set.
- Let rest for 5–10 minutes before serving.
Notes
You can prep this ahead and reheat before serving. For a savory variation, fold in chopped green onions or shredded cheddar cheese.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 10g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: thanksgiving corn pudding, southern corn casserole, holiday side dish, creamy corn bake