Corn Muffin Pudding
A moist, savory corn muffin pudding that blends sweet corn, creamy sour cream, and eggs into a hearty side perfect for holiday roasts or casual family meals.
Ingredients
Instructions
- In a large bowl, combine the corn muffin mix, eggs, sour cream, drained whole kernel corn, creamed corn, and melted butter or margarine until smooth.
- Pour the batter into an ungreased 9 x 13-inch baking pan.
- Bake at 350°F for 60 to 90 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the pudding cool slightly before slicing and serving with ham, chicken, or turkey.
Tips & Substitutions
For a slightly sweeter taste, consider adding a tablespoon of sugar or honey to the mix. You can substitute Greek yogurt for sour cream for a healthier option. If you want a spicier kick, try adding chopped jalapeños or diced green chilies. This Corn Muffin Pudding can also be made using gluten-free corn muffin mix for a gluten-free version.
Serving Suggestions
This dish pairs beautifully with ham, chicken, or turkey, making it a perfect side for holiday gatherings or family dinners. Serve it alongside a fresh salad or steamed vegetables for a complete meal. For a comforting brunch option, consider serving it with a side of scrambled eggs or a fruit compote.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place slices in a microwave-safe dish and heat for 30-60 seconds, or until warmed through. You can also reheat in the oven at 350°F for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Muffin Pudding contains roughly 438 calories, with 7g protein, 71g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (33% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 478mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of corn instead of canned corn?
Yes, you can use frozen corn or fresh corn cut off the cob. Just ensure that if using frozen corn, it is thawed and drained before adding to the mix.
What can I do if my pudding is too dry after baking?
If your pudding turns out dry, you can add a little milk or extra melted butter to the batter before baking to keep it moist. Additionally, serve it with a drizzle of cream or a dollop of sour cream on top.
Can I make this recipe ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just pour it into the baking dish and bake it in the morning for a fresh and warm side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).