Corn Pudding

Ingredients

• 1 can (15 oz) whole kernel corn, drained

• 1 can (15 oz) cream-style corn

• 2 large eggs

• 1 cup sour cream

• 1/2 cup (1 stick) butter, melted and slightly cooled

• 1 box (8.5 oz) corn muffin mix

• 1–2 tbsp sugar (optional, for a sweeter pudding)

• 1/2 tsp kosher salt (optional)

• 1/4 tsp black pepper (optional)

Directions

1. Heat oven to 350°F. Grease a 9×13-inch baking dish (or a 2–3 quart casserole dish).

2. In a large bowl, whisk the eggs. Whisk in the sour cream and melted butter.

3. Stir in whole kernel corn and cream-style corn.

4. Add the corn muffin mix (plus sugar/salt/pepper, if using) and stir just until combined.

5. Pour into the prepared dish and bake 45–55 minutes, until the center is set and the top is golden.

6. Let rest 10 minutes before serving.

Variations (Optional)

• Cheesy: Stir in 1–2 cups shredded cheddar or pepper jack.

• Spicy: Add 1 small can diced green chiles (drained) or 1–2 finely chopped jalapeños.

• More custardy: Add 1 extra egg and reduce muffin mix to 3/4 of the box.

Make Ahead & Storage

Cover and refrigerate leftovers up to 3–4 days. Reheat covered at 325°F until warmed through. You can mix the batter a few hours ahead and refrigerate; bake just before serving (add a few minutes if cold).