In my family, somebody always makes sure to bring the corn pudding to Thanksgiving dinner. It’s super easy to make, plus it’s simple to transport. Corn pudding grew in popularity in the ’50s and ’60s thanks to magazine advertisements that encouraged home cooks to rework their pantry staples.
- Yield: 8 to 10 Servings
- Preparation Time: 5 Minutes
- 1 (8.5-ounce) package corn muffin mix
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- ½ cup whole milk
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14-ounce) can creamed corn
- Preheat the oven to 325°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
- In a large bowl, combine the corn muffin mix, butter, eggs, sour cream, and milk. Mix with a wooden spoon until just combined. Gently fold in the whole kernel corn and the creamed corn.
- Pour into the baking dish and bake for 40 to 50 minutes, until the top is golden brown and the center is set.