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Savory Corn Pudding

This surefire crowd-pleaser includes sweet corn in three ways: in the corn muffin mix, creamed, and whole kernels. Take it for a walk on the wild side by adding chopped jalapeños.

Serves 10
Ready in 55 mins
Prep time 10 mins
Cooking time 45 mins
328 calories per serving


> 1/2 cup (1 stick) butter
> 1/2 cup diced onions
> 2/3 cup reduced-fat 2% milk
> 1 (14 oz) can creamed corn
> 1 cup light sour cream
> 2 tbsp sugar
> 2 large eggs
> 1 (8.5 oz) box corn muffin mix
> 2 cups frozen corn kernels, thawed
> 1/2 cup shredded Monterey Jack cheese


Preheat oven to 350°F. Grease a 3-quart baking dish.
In a 10-inch skillet, melt the butter on medium. Add the onions and season with salt. Cook 5 min., stirring often. Transfer onion mixture to a large bowl and cool slightly.
Into onions, stir the milk, creamed corn, sour cream, and sugar. Whisk in the eggs, one at a time. Add the corn muffin mix and stir until combined. Fold in the corn kernels. Transfer to baking dish and top with the cheese.
Bake 40–45 min., until set. Serve warm or at room temperature.

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