Side Dish Vegetables Corn Corn Pudding Recipes Easy Corn Pudding 4.6 (406) 332 Reviews 34 Photos The first Thanksgiving I made this corn pudding for my father-in-law (who was always a picky eater), he went crazy! It soon became a tradition, and now that he's gone, it's always mentioned as one of his favorites. Submitted by Elizabeth Updated on April 20, 2023 Save Rate Print Share 34 34 34 34 34 Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins Servings: 6 Yield: 1 2-quart casserole Jump to Nutrition Facts Ingredients 1/2 cup butter, cut into pieces 1 (15.25 ounce) can whole kernel corn 1 (15 ounce) can creamed corn 1 (8.5 ounce) package cornbread mix 1 (8 ounce) container sour cream (Optional) Directions Preheat the oven to 350 degrees F (175 degrees C ). Put butter into a 2-quart casserole dish and place into the oven to melt while preheating. When butter melts, remove the casserole dish from the oven. Mix both types of corn, cornbread mix, and sour cream into melted butter until well combined. Bake in the preheated oven for about 30 minutes. Molly I Made It Print Nutrition Facts (per serving) 486 Calories 28g Fat 56g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 486 % Daily Value * Total Fat 28g 36% Saturated Fat 16g 79% Cholesterol 58mg 19% Sodium 1209mg 53% Total Carbohydrate 56g 20% Dietary Fiber 3g 9% Total Sugars 9g Protein 8g 16% Vitamin C 5mg 5% Calcium 146mg 11% Iron 2mg 11% Potassium 263mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved