Name: Disgustingly Easy Corn Pudding Recipe in 10 Minutes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (15 ounce) can corn, drained; 1 (14.75 ounce) can creamed corn; 1 cup sour cream; 1/2 cup melted butter; 1/4 cup sugar; 2 large eggs, beaten; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe

Okay, picture this: Thanksgiving, Christmas, any holiday where you need a side dish that *everyone* will actually eat. That’s where my family’s corn pudding recipe comes in. Seriously, I’ve been making this since I was, like, ten (supervised, of course!), and it’s always the first thing gone. It’s just… pure comfort food. You know?

This isn’t some fancy-pants, fussy recipe either. We’re talking seriously easy. Dump, mix, bake – that’s pretty much it. And the flavor? Oh man, the flavor! It’s creamy, sweet, and just a little bit savory. It’s the perfect balance, trust me. I’ve tweaked this corn pudding recipe over the years to get it *just right*, and now I’m sharing all my secrets with you. Get ready to be the star of the potluck!

Honestly, sometimes I make this just for myself on a random Tuesday because I’m craving something warm and comforting. Don’t judge! It’s that good. So, ditch the stress and let’s get baking this amazing corn pudding recipe. You won’t regret it!

Why You’ll Love This Corn Pudding Recipe

Quick and Easy Corn Pudding Recipe

Seriously, you can whip this up in, like, ten minutes flat. No fancy techniques, no complicated steps. It’s the perfect recipe for when you need something fast and delicious!

Perfect for Holidays and Gatherings

Thanksgiving? Christmas? Potluck? This corn pudding recipe is *always* a hit. It’s a total crowd-pleaser, and it goes with just about everything. I swear, you’ll be getting requests for the recipe!

Creamy and Delicious Flavor

Forget dry, crumbly corn pudding. This is creamy, dreamy, and packed with that sweet corn flavor we all love. It’s like a warm hug in a bowl, you know?

Ingredients for the Best Corn Pudding Recipe

Okay, so here’s what you’ll need to make this magic happen. Don’t skimp on the good stuff! We’re talking: one (15 ounce) can of corn, drained (very important!). Then, one (14.75 ounce) can of creamed corn – that’s the secret to the creamy texture, see? You’ll also need a cup of sour cream, half a cup of melted and *slightly cooled* butter (careful, hot butter will cook those eggs!), a quarter cup of sugar, two large eggs (beaten!), a quarter cup of all-purpose flour, half a teaspoon of salt, and a quarter teaspoon of black pepper. That’s it! Told ya it was easy!

How to Make Corn Pudding Recipe: Step-by-Step Instructions

Preparing the Corn Pudding Recipe Mixture

Alright, time to get mixing! Grab your biggest bowl – you know, the one you use for everything? Throw in *all* the ingredients: the drained corn, the creamed corn, sour cream, that melted (but not too hot!) butter, sugar, beaten eggs, flour, salt, and pepper. Now, here’s the thing: you wanna mix it *really* well. Like, make sure there are no lumps of flour hanging out. I usually use a whisk for this, but a spoon works too. Just keep stirring until everything is totally combined and smooth. You got this!

Baking Your Homemade Corn Pudding Recipe

Okay, oven time! Preheat that baby to 350°F (175°C). While it’s heating up, grease an 8×8 inch baking dish. You can use butter, cooking spray, whatever you’ve got. Then, pour your corn pudding mixture into the dish. Pop it in the oven and bake for 45-50 minutes. How do you know when it’s done? It should be golden brown on top and set in the middle. Give it a little jiggle – if it’s still super jiggly, give it a few more minutes. A toothpick inserted near the center should come out mostly clean. Don’t worry if it’s not *perfectly* clean, a few moist crumbs are fine!

Cooling and Serving the Corn Pudding Recipe

Almost there! Once your corn pudding is baked, take it out of the oven and let it cool *slightly* before serving. I know, it’s tempting to dig right in, but trust me, it’s better if you let it set up a bit. Plus, you won’t burn your tongue! Serve it warm – it’s seriously the best that way. And that’s it! You just made the most amazing corn pudding recipe ever. High five!

Tips for the Perfect Corn Pudding Recipe

Ingredient Swaps and Variations

Wanna get a little fancy? You can totally tweak this corn pudding recipe to make it your own! Instead of canned corn, try using fresh or frozen corn – just make sure you thaw it completely and drain off any excess water. A pinch of nutmeg adds a nice warm spice, you know? Some people even add a little shredded cheddar cheese for a savory kick – not traditional, but hey, why not?

How to Avoid a Watery Corn Pudding Recipe

Okay, nobody wants a soggy corn pudding! The biggest culprit? Too much liquid. So, make *absolutely* sure you drain that canned corn really well. I usually press it with a paper towel to get out as much moisture as possible. Also, don’t overmix the batter – that can release extra liquid from the sour cream. Just mix until everything is combined, and you’re good to go!

Frequently Asked Questions About Corn Pudding Recipe

Can I make this corn pudding recipe ahead of time?

Totally! In fact, I often do. Just bake it as directed, let it cool completely, then cover it tightly with plastic wrap and stick it in the fridge. It’ll keep for up to three days. When you’re ready to serve, just pop it back in a warm oven (like 300°F) for about 15-20 minutes to heat it through. Easy peasy!

Can I freeze this corn pudding recipe?

Yep, you can! But, fair warning, the texture might change a little. The sour cream can sometimes get a bit grainy after freezing. To freeze, let the corn pudding cool completely, then wrap it really well in plastic wrap and then foil. It’ll keep in the freezer for up to a month. Thaw it overnight in the fridge before reheating.

Is this corn pudding recipe gluten-free?

As written, no, it’s not technically gluten-free because of the flour. But, the good news is, it’s super easy to make it gluten-free! Just swap out the regular all-purpose flour for a gluten-free blend. I’ve used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour with great results. Just make sure your baking powder is also gluten-free!

How do I store leftover corn pudding recipe?

Got leftovers? Lucky you! Just cover the corn pudding tightly and pop it in the fridge. It’ll keep for about 3-4 days. You can reheat it in the microwave (in short bursts, so it doesn’t explode!), or in a warm oven until heated through. Cold corn pudding is also surprisingly good, just sayin’!

Serving Suggestions for Your Delicious Corn Pudding Recipe

Okay, so you’ve got this amazing corn pudding recipe… now what do you serve it with? Honestly, it goes with pretty much *everything*, but my personal faves are roasted turkey (duh!), glazed ham, or even a simple roast chicken. It’s also killer with BBQ ribs, believe it or not! Anything that needs a little creamy, sweet sidekick, this corn pudding is your answer. Yum!

Nutritional Information Disclaimer

Okay, so here’s the deal: I’m a home cook, not a nutritionist! Any nutritional information provided (like calories, sugar, etc.) is just an estimate. It can totally vary depending on the brands you use, the exact measurements, and all that jazz. So, please don’t take it as gospel! If you need super-accurate info, consult a registered dietitian, you know?

Ready to Try My Corn Pudding Recipe?

Alright, what are you waiting for?! Seriously, this corn pudding recipe is so easy and so delicious, you *have* to try it! And when you do, please, pretty please, come back and leave a comment! Let me know what you think, what you changed, what you loved! And if you’re feeling extra generous, give it a rating! Oh, and don’t forget to share this recipe with all your friends – they deserve amazing corn pudding in their lives, too! Happy baking!