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With just 4 ingredients and about 4 minutes you can whip up this delicious Corn Pudding! It couldn’t be easier, it couldn’t be tastier, and it couldn’t be more perfect for the fall!
Have you noticed that I’m doing you all a favor this year? I’m giving you plenty of options to help you cut back on stress, time in the kitchen, and money spent on fancy ingredients!
With a bounty of quick and easy recipes that all taste amazing, you can pull together a holiday meal (or a weeknight dinner) without too much effort…leaving more free time for the good stuff — like celebrating with family and friends, shopping, or sipping a glass of wine with your feet up!
Sounds impossible? Not with this Corn Pudding recipe in your arsenal!
My boys all enjoy corn muffins, and I regularly keep a stash of them in the freezer to defrost whenever we need them.
They are a regular accompaniment to chili or soup suppers at this time of year.
This corn pudding is very similar to our favorite muffins, but it’s more moist and it’s the perfect way to feed a crowd in one simple dish. You don’t even have to fill individual muffin cups with batter!
Ingredients for Making Corn Pudding
- Sour cream
- Can of creamed corn
- Eggs
- Box of corn muffin mix
I think that the little boxes of old-fashioned Jiffy corn muffin mix taste great, and I use them in recipes whenever I can.
How to Make Corn Pudding
By just stirring together the mix, some sour cream, a can of creamed corn, and a few eggs, you get a fluffy and tender casserole in no time. Actually, in about 4 minutes (maybe even less if you’re really in a hurry!).
That’s right, just combine all ingredients in a bowl and bake in a casserole dish, done!
Top Tips for Making Easy Corn Pudding
- Make this ahead of time and keep it in your refrigerator until you want to pop it in the oven.
- You can also store leftovers in the fridge or freezer in suitable containers!
- Make sure to grease your baking dish before adding the batter so it doesn’t stick.
- Alternatively, you can make these into individual corn muffins.
More Corn Recipes You Might Like:
- Orange Cranberry Corn Muffins
- Cowboy Casserole with Cornbread and Chicken
- Healthy and Easy Summer Corn Salad
- Slow Cooker Corn Chowder with Chicken
4-Ingredient, 4-Minute Corn Pudding
Ingredients
- 1 8 ounce package corn muffin mix (such as Jiffy brand)
- 1 14.75 ounce can cream-style corn
- ½ cup sour cream
- 3 eggs beaten
Instructions
- Preheat oven to 350 degrees F.
- Spray a 2-quart baking dish with cooking spray and set aside.
- Combine all ingredients in a bowl and pour batter into prepared pan.
- Bake, uncovered, for about 35 minutes.
Notes
- Make this ahead of time and keep it in your refrigerator until you want to pop it in the oven.
- You can also store leftovers in the fridge or freezer in suitable containers!
- Make sure to grease your baking dish before adding the batter so it doesn't stick.
- Alternatively, you can make these into individual corn muffins.
Nutrition
This recipe for 4-Ingredient, 4-Minute Corn Pudding was originally published in November, 2014. The photos were updated in September, 2017.
I can’t believe how easy this is thanks so much for sharing!
Jiffy used to make a spoon bread box mix. It was even easier.
I bet it was great! I’ve bought a spoon bread mix from a different brand at our local country market (which is also very easy), but I do love this version. 🙂
Do you drain the creamed corn before adding or pour in the whole can?
Hi! Just pour the can in — no need to drain. You want that extra moisture! Enjoy! 🙂
Can I also used frozen corn with the creamed corn?
Hi, Alison! Sure, you can definitely add corn kernels to the mix for some extra texture if you like. Enjoy!
Can you add cheese?
Absolutely! Some grated cheddar, Colby or Monterey Jack would be great!